Fall Recipe: Butternut Squash Smoothie

Wondering what to do with all that squash your gardener friends always try to palm off on you this time of year? You can always use it in a bread recipe, of course, but if you want to try something different, here's what I made for lunch today:

Butternut Squash Smoothie

Ingredients (measurements are estimated)

• 1/2 cup butternut squash (or pumpkin)
• 1 cup of Greek yogurt
• 1/2 cup of milk
• 2 tbsp of chia seeds (optional)
• 1 tsp of cinnamon
• dash of nutmeg
• 1 tsp of maple syrup

You'll need to prepare the squash ahead of time. To do this, cook the squash, mash it up, and refrigerate it overnight. Once you've done this, take about 1/2 a cup of the mashed squash and combine it with the other ingredients listed above in a blender. Run the blender until the texture is to your liking.

You may need to adjust the amounts of some of the ingredients to suit your tastes. And if you use the recipe for cooking squash that I linked to above, it's probably best not to add butter, salt, or pepper. Just scoop the squash out of the rind and mash it up.