In the autumn, pumpkin gets all the love. But with this recipe, we’d like to give some shine to the other awesome orange veg – the butternut squash.
200g roasted butternut squash (without skin)
160ml almond milk
2 tbsp Mornflake Scottish Jumbo Oats
1 medjool date
1 tbsp almond butter
1 tbsp chia seeds
2 tsp cinnamon
1 ½ tsp vanilla bean paste or essence
½ tsp turmeric
½ tsp ginger
Simply place all of the ingredients into a blender and blend until smooth. If you’d like a thinner consistency, add a splash more almond milk.
Pour into a glass and enjoy!