Leftover Butternut Squash Smoothies

Last night I roasted a whole butternut squash that has been in the fridge for nearly a month. It was a smallish squash, less than two pounds, but I still had two cups of leftover squash at the end of dinner.

As I stared at the remaining, flesh and the two bananas on the counter, I dreamt about breakfast. (Yes, I know, a full tummy and I can still daydream about my next meal.) Would a squash and banana smoothie be tasty?

Turns out yes, and I am not the first to pair the two. I googled and found two recipes that piqued my interest:

  • On the food blog, Perks of Being a Foodie, I found recipe that spiced up the smoothie so the author could get her pumpkin fix. And,
  • And VideoJug shows how to combine juice, bananas, and squash into a smoothie that kids will drink up.

Since I find the squash and banana sufficiently sweet, I omitted the honey and simply combined a banana, a cup of butternut squash, and some almond milk with ground cinnamon, ginger, and nutmeg. I suspect you can add any combination of spices. Any takes on a madras banana and squash smoothie?

Spicy squash & banana smoothie

Spicy squash & banana smoothie

In my research, I found a few other creative ideas that involve butternut squash. I did not want a pie or soup or gnocchi treat. Two recipes in that search have me thinking of new sauces and veggie ideas that go way beyond the squash.

Oh, and if you are wondering about our zero waste goal: I will eat the whole squash. Seeds can be roasted and the skin is edible. Simply roast your squash whole in the oven with a bit of oil and salt on the skin and you will have a tasty nosh that is 100% edible. I like it almost as much as baked potato skins.

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