Last night felt like a good night to try out a new smoothie recipe. My husband was off to band practice after work, so it didn’t seem right to cook a whole chicken for just Miles and me. Besides, with a smoothie, Juniper could easily have some too. I decided to add some veggies to the mix to make the smoothie even more filling and nutritious. I just happen to have half of a cooked kabocha squash in the fridge and that fit the bill perfectly. If you’ve never had kabocha squash before, you really should try it. It’s sweet and mild tasting and happens to purée perfectly. It’s wonderful for baby food.
Here’s the recipe below. Give it a shot!
1 large banana
1/2 a cooked kabocha squash (skinned of course)
1 cup frozen blueberries
1 cup organic whole milk yogurt
1/3 cup brown rice syrup
As much milk as desired for preferred thickness
All dairy can be replaced with non dairy options. I used brown rice syrup in place of honey so that Juniper could share in the yumminess.
I wish I had a photo to share, but we drank it all up to quickly!