It’s hard to beat smoothies in terms of easy, portable, nutrient-rich breakfasts. But a smoothie on a hot day in July is a very different thing than a smoothie on a 25-degree morning in February.
Enter the warm smoothie. (Before you turn up your nose, think more “green smoothie left out too long.”)
- 1 1/2 cups fresh spinach
- 2 cups cashew milk warmed
- 1 1/2 cups cooked butternut squash mashed
- 1 very large ripe pear peeled and cored
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Blend spinach and water until smooth.
Add the remaining ingredients and blend again until smooth.
Note: To roast the butternut squash: Preheat oven to 425°F. Line a baking sheet with parchment (baking) paper or foil. Cut a medium butternut squash in half lengthwise. Scoop out the seeds from each half. Lightly rub the halves with a little oil. Roast cut side down for 20 minutes, turn squash over and roast for 10-20 minutes longer, or until very tender when pierced with the tip of a knife in the thickest part. Let cool slightly before using for this recipe. Store leftovers, wrapped, in the refrigerator.