I’d never considered using a pumpkin / squash in a smoothie before, but then I read this post by Jonathon Davies (winner of Britain’s Best Dish 2010) which suggested the idea and I was intrigued. I had a pumpkin, so why not come up with a recipe and give it a try? Here’s how it turned out.
Here in the UK we’re normally pretty conservative about the way we use pumpkins and squash; if it’s big and orange we cut a face into it at Halloween and bin the rest, if it’s any other shape or colour it’s either served roasted or in soup. That’s not to say we don’t do other things (it’s certainly not a shock for us to see a pumpkin pie, for example), just that it’s not the done thing. Boring bunch, us Brits.
Squash has a fairly subtle taste so I’ve used a few spices to bring the flavour out and then balanced it with a little honey to prevent it becoming too savoury. The creaminess of the squash works really well with the banana giving the whole thing a kind of milkshake consistency.
I used a butternut squash when making this, but you don’t have to; any soft fleshed pumpkin or squash will work just as well. The observant among you will also notice that the pumpkin in the background is not said butternut squash, but that’s where I take artistic license; the one pictured is much more pretty.
Recipe: Pumpkin / Squash Smoothie Recipe
Summary: This is a great and unique smoothie which is just perfect in Autumn.
- 1 banana
- 6 heaped tbsp pureed cooked pumpkin or squash
- 4 tbsp Natural Yoghurt
- Full Fat / Whole Milk
- 1/2 tsp Cinnamon
- Pinch Cloves
- Runny honey, to taste
- This one is simple; place all the ingredients except the honey and milk in a food processor and puree until smooth. Add milk while puréeing until it reaches the desired consistency; I don’t like mine too thick.
- Finally add the honey to taste and stir well, and enjoy.
Preparation time: 10 minute(s)
Number of servings (yield): 2