Packed with protein, this green acorn squash smoothie has great flavor and will keep you full and energized until lunch or dinner.
By Kelli Lyn
What I love about it this acorn squash smoothie that it is SO filling. That is my main requirement for a breakfast smoothie. I also love that it uses acorn squash! I’ve been buying 1 or 2 acorn squash a week, baking them, and then scooping out their insides for smoothies. When I run out, I open up a can of organic pumpkin puree and use that in place. This smoothie has so many different variations that you could try. Feel free to leave out the date (I don’t always add it), you could even skip the vanilla (sometimes I forget!), use any liquid you want (coconut water, coconut milk, any almond milk, etc). Feel free to change the peanut butter to almond butter. Use any dark leafy green you have on hand. I like the kick that the fresh ginger gives it but if you don’t have it on hand it’s still good. 
Adding flax meal to a smoothie is an easy way to incorporate a good amount of protein. Of course the peanut butter also has protein and then I top it with hemp hearts, so I’m definitely getting protein in this smoothie.
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Energizing Acorn Squash Smoothie
- Total Time: 5 minutes
- Yield: 16 ounces 1x
Description
Packed with protein, this green acorn squash smoothie had great flavor and will keep you full and energized until lunch or dinner.
Ingredients
- 1 large handful baby kale (kale, or spinach)
- 1 frozen banana
- 3/4 cup (180 ml) cooked acorn squash or pumpkin puree
- 2 tbsp flaxseed meal
- 1 tbsp (15 ml) peanut butter
- 1 tsp vanilla extract
- 1 date (optional)
- 1 cup (240 ml) cold water
Instructions
- In a high powered blender combine all ingredients except hemp hearts and puree until smooth and creamy. Top with hemp hearts.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Cuisine: American
Nutrition
- Serving Size: 1 smoothie
- Calories: 250
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Frequently Asked Questions
Do I need to cook the acorn squash before adding it to the smoothie?
Yes — the article explains that the author bakes the acorn squash first, then scoops out ¾ cup of the cooked flesh for the smoothie. When acorn squash is not available, the recipe says canned organic pumpkin puree works as a direct swap.
What makes this smoothie high in protein?
The protein comes from three sources: 2 tbsp flaxseed meal, 1 tbsp peanut butter, and hemp hearts added as a topping. The article notes that flax meal is an easy way to add a good amount of protein to a smoothie, and the peanut butter contributes additional protein as well.
Can I swap out any of the ingredients based on what I have on hand?
The article says yes to many substitutions: swap almond butter for the peanut butter, use any dark leafy green instead of baby kale, replace the 1 cup cold water with coconut water, coconut milk, or any almond milk, and leave out the date or vanilla if you prefer or don’t have them on hand.
