The only vegetable my seven year old daughter will eat is a carrot. It must be raw, with nothing on it. She refuses to even consider dipping it in anything. Somehow, she is still alive. Meanwhile, my four year old will eat a huge bowl of salad like it’s a giant ice cream sundae, jubilantly digging in while muttering how yummy it is.
So I can’t blame it on my parenting style. I’m a loving mother who often wonders how to get my kid to eat more vegetables. My secret is veggie smoothies! Note: this method only works if the child doesn’t see me put the vegetable into the blender.
This is why I invent ridiculous vegetable smoothie recipes like this peach smoothie with winter squash. Honestly, winter squash is one of those things that it’s hard to get really excited about. While I’m sure there are some people out there who genuinely love winter squash, I’m not one of them. But they are really healthy and quite versatile. During a geeky phase of finding tasty ways of using winter squash, I even came up with a delicious pumpkin waffle recipe.
I use frozen peaches in this veggie smoothie recipe to add summer sweetness, and because it would be impossible to find a fresh peach in the mountains in December. A touch of cardamom gives it a fancy holiday twist, but no worries if you don’t have that, the peach smoothie will still taste good.
I used blue ballet squash because it is very sweet and smooth. The color came out this lovely vibrant yellow, and my girls said “Mama! Mustard Smoothie?!?” But they still drank it! I roast a squash ahead of time and keep it in the fridge to use in various winter squash recipes.
How to Roast a Winter Squash:
Cut in the squash in half, scoop out the seeds, and place the two halves face down on a baking tray at 400 degrees until tender. Then you can easily spoon the flesh out of the skin and use it for this veggie smoothie recipe, or just melt a little butter or coconut oil over it and eat like a puree.
Peach Smoothie Recipe with Winter Squash
I use frozen peaches in this veggie smoothie recipe to add summer sweetness, and because it would be impossible to find a fresh peach in the mountains in December. A touch of cardamom gives it a fancy holiday twist, but no worries if you don’t have that, the peach smoothie will still taste good.
INGREDIENTS
- 1 cup roasted winter squash butternut, pumpkin, delicata, any winter squash will do!
- 1 10 oz bag frozen peaches
- 1 cup yogurt ok to substitute a vegan yogurt or coconut milk
- seeds from inside 1 cardamom pod
- 2 cups water adjust for desired thickness
INSTRUCTIONS
- Put all ingredients into a blender and blend until smooth.
Explore more epic veggie smoothies in the Green Smoothie 30 Day Challenge!