I love to prepare a big batch of roast squash/sweet potato/pumpkin on a Sunday night and store it in the fridge - I can then use some in salads and have some straight to hand to whack in my smoothies. Its all about preparing ahead.
Number of servings: 2
Ingredients150g cooked squash or pumpkin
¼ tsp cinnamon
2 tbsp coconut yoghurt
1 tbsp lucuma powder
1 cup water
1 tbsp coconut oil
1 frozen banana
- Drizzle the butternut squash or pumpkin in sunflower oil and roast in the oven at 175°C until soft this takes approximately 20 minutes if cut into 1cm squared . You can make up a big batch at this stage and store it in the fridge for whenever you need to use it.
- Next, put all ingredients into a blender and blend till smooth.