Butternut Squash & Citrus Juice
And this juice really does the season justice – as well as keeping you going during the party season.
It’s got an unusual, yet delicious, flavour – imagine pumpkin pie in a cup, and still packed with vitamins and energy.
And it’s not just great for stamina before a long day of shopping, it also makes a revitalising hangover drink.
In short, this recipe should be a December regular in your kitchen.
Recipe makes 2-4 glasses
1 small Butternut squash (about 600 g / 1 lb 6 oz)
1 large Lemon
2 medium Oranges
1 medium Pink grapefruit
½ teaspoon Cinnamon
Prepare your squash by halving it, peeling it, deseeding it and boiling it for 10-15 minutes until tender. (Alternatively, you can always wrap it in foil and bake at 180ºC for about 40 minutes.) Allow your butternut to cool, then cut into large chunks.
Meanwhile, squeeze all the citrus fruits and add all the juice to your blender. Add in the squash and cinnamon and whiz until all your ingredients are very smooth. Serve with, or without, ice.
Really good bit
Feel free to mix up your squashes, and try out some pumpkin instead of the butternut.
And, of course, you can be flexible with your citrus fruits – add in whatever you have on hands, using whatever you can buy fresh from the farmers market in winter.
From the notebook of Katie Schenk
If you like this recipe why not try these other supper recipes:
And do please share your own favourite supper recipes below… we’d love to hear from you.