Though most days, Jared and I adore and respect each other, not every day is marital bliss. Just like any other couple, we have our “moments.” Recently we had one of those “moments” on a lunch date. I was hungry and had hardly eaten breakfast. If you know me well, I am unpleasant to be around when I’m hungry. I try to never let myself reach hunger for this reason. The tiff was over something little and unfortunately left unresolved for the night as Jared had to head straight from lunch to scout a ballgame out of town. There is a good reason that we mostly aim to resolve arguments quickly. I’m not one of those people that “just needs time.” Jared is.
So a few hours after Jared left, the argument to him magically resolved itself. That magical dust must have passed over me though. While waiting on the ballgame to start, he sent me a Words With Friends (basically a Scrabble app for iPhones) game request. My first thought was “Yeah, I’ve got some words for you, buddy.” But then I realized I might be dealt letters for words like “love” or “apology.” It wasn’t a risk I was willing to take. So I instead rejected his game request. That will get him. We are not friends right now and I don’t want to play with you. So there!
This may be a new low for me.
The next morning before getting out of bed, Jared graciously apologized. I’m pretty sure that all of my maturity shifts to him during our arguments.
In an effort to keep from turning into a 4-year old again, I made myself sit down that morning with a healthy breakfast and a little quiet time.
I had cooked up some butternut squash for Jackson the previous day and used a cup of it to throw into a smoothie. I still wasn’t quite in the mood for being overly sweet or for an overly sweet breakfast. This smoothie paired with a little peanut butter and honey toast was the perfect not-too-sweet breakfast to start my day. Filled up in mind, spirit, and body, I was finally ready to be friends and play nice.
Banana Butternut Squash Smoothie
1 c. Butternut Squash (I’ve used acorn squash too), cooked and cooled*
1 c. milk of your choice
1/4 c. walnuts or pecans
1 t. cinnamon
A few grates of fresh nutmeg (optional)
1/2 t. maple syrup
A handful of ice
Put all the ingredients except for the ice in the blender, blend until smooth. Add a little more milk if needed. Add ice and blend again until it is finely crushed throughout. If you like a sweeter smoothie, you can add a little more maple syrup.
*The easiest way for me to cook squash is to cut it in half lengthwise and put both halves in a baking dish face down with about an inch of water in the bottom of the pan. Cook at 400 for about 30 – 40 minutes or until the flesh of the squash can easily be scooped out with a fork or spoon. For the smoothie, just scoop out the flesh when it cools down and store in tupperware in the refrigerator until ready to use (will keep for a few days). You can also freeze it in ice trays and then store the frozen cubes in a ziplock bag for at least a month. Just thaw a few whenever you need them. Steaming, roasting, or boiling the squash would work fine too if that’s your preferred method.
This was printed from: We Laugh, We Cry, We Cook
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The Title: Not-Too-Sweet Banana Butternut Squash Smoothie
The URL: https://welaughwecrywecook.com/2012/04/30/not-too-sweet-banana-butternut-squash-smoothie