Spiced Red Kuri Squash Smoothie

📝 Ingredients

• 300 g raw red kuri squash, skin on, deseeded (about ⅓ of a squash)
• 300 g silken tofu (1 block)
• 250 ml well-chilled oat drink
• 3 Medjool dates (about 20 g each, stoned)
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 1 pinch of nutmeg
• 20 g pumpkin seeds (to serve)
• 4 ice cubes

🍴 Utensils

• Baking sheet
• Baking paper
• Knife
• Frying pan
• Blender
• Spatula

📖 Steps

1. The day before, preheat the oven to 200 °C. Wash the squash, cut it in half and scoop out the seeds with a spoon, then cut 300 g of the flesh into 3 cm cubes without peeling it: the skin turns soft as it cooks and blends really well.
2. Spread the cubes out on a baking tray lined with baking paper and roast for 25 to 30 minutes, until the tip of a knife slides in without resistance and the edges are lightly caramelised. Leave to cool, then store in the fridge in an airtight container.
3. In the morning, toast the pumpkin seeds in a dry frying pan over a medium heat for 2 to 3 minutes, stirring, until they puff up and crackle slightly. Tip them straight onto a plate to stop them cooking.
4. Stone the dates if needed and cut them into pieces. Drain the silken tofu. Pour the oat drink into the blender first, then add the tofu, the cold squash and the dates: having the liquid at the bottom stops the blades spinning without catching anything.
5. Add the cinnamon, ginger and nutmeg. Blend for 1 minute on low speed, then 1 minute on full power, until perfectly smooth and velvety, with no visible bits of skin or date.
6. Add the ice cubes and blend for another 20 to 30 seconds, until completely crushed. The smoothie should be thick but still drinkable through a straw; if it sticks, stop the blender and scrape down the sides with a spatula before starting again.
7. Pour the smoothie into two tall glasses, sprinkle with the toasted pumpkin seeds and serve straight away, nice and cold. If it thickens while it stands, stir it with a spoon before drinking.