Description
Creamy butternut squash based protein shake sweetened with dates and topped with cookie crumble. Perfect for a fall or winter inspired breakfast or snack.
Ingredients
- 1 cup unsweetened almond milk
- 1/2 cup canned puréed squash
- 1–2 large Medjool dates, pitted
- heaping 1/2 cup steamed and frozen cauliflower (add more for thicker shakes!)
- 1/4 tsp ground cinnamon
- 1 scoop vanilla protein powder (optional but recommended)
- handful of Sejoyia Caramel Coco-Roons
- white chia seeds, for topping
Instructions
- Prepare the roasted squash in advance, if using. Preheat oven to 400°F and line a baking sheet with parchment paper. Rinse the butternut squash and pat it dry. Carefully slice the squash in half lengthwise. Scoop out the seeds with a spoon and place squash halves on the baking sheet, cut side down, and roast for 30-45 minutes, until it’s fork tender and golden brown underneath. Watch the squash halves closely in the last 15 minutes to ensure they don’t burn. Flip the halves over and allow them to cool before adding to the recipe.
- To make the cinnamon butternut protein shake, add all of the ingredients except the Coco-Roons into a high speed blender and blend on high until smooth, scraping down the sides as needed to recombine.
- Serve the shakes immediately topped with Coco-Roon crumble and a dash of white chia seeds.
Notes
Recipe adapted from Oh She Glows
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Protein Shake, Breakfast
- Method: Blender
- Cuisine: Vegan, Refined Sugar-Free, Banana-Free