120g pureed roasted squash (see method for how to make this) or unsweetened canned pumpkin puree
1 ripe banana
2 tsp ground cinnamon or mixed spice
1 glass dairy or unsweetened non-dairy milk
Veg Portions / Serving:
Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | addsomeveg.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare squash that the whole family will enjoy.
This 4-ingredient squash smoothie is super sweet and kid-friendly. Make a big batch of roasted pureed squash and freeze it in ice cube trays to have on hand to whip up this smoothie, our squash & chocolate muffins, or any recipe that calls for squash/pumpkin/sweet potato puree in no time!
Blitz all of the ingredients together in a blender until smooth. Taste and add more of any ingredients if you feel it is needed. Add extra liquid and blitz again if it’s too thick. Serve cold.
*to make the squash puree, see our squash & chocolate muffins recipe here.
Kids in the kitchen:
Let the kids own this recipe: get them to peel the banana, add all the ingredients to the blender and push the blender button to blitz. Get them some glasses to pour it out into.
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.