Creamy Butternut Protein Smoothie

1 cup water
4 oz vanilla Muscle egg or unsweetened vanilla almond milk
1 cup + 1/4 cup (packed) roasted butternut squash or 3/4-1 cup canned puréed squash
1 scoop vanilla or cinnamon bun protein powder
2-3 pkts sweetener
1-2 teaspoons cinnamon, to taste
1.5 teaspoons pure vanilla extract
1/2 teaspoon ground ginger
sprinkle of ground cloves
5-6 large ice cubes, or as needed

To cook the squash: Preheat oven to 400F and line a baking sheet with parchment paper. Slice the stem off the squash (optional) and slice the squash in half lengthwise. Scoop out the seeds with a spoon. Spray a bit of cooking spray on the squash and sprinkle with a pinch of salt. Place squash on the baking sheet, cut side up, and roast for 35-50 minutes, until fork tender and golden brown on the bottom. Allow to cool.
For the smoothie: Add all smoothie ingredients into a high speed blender and blend on high until smooth, adjusting the spices as needed. Serve immediately & enjoy!

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