- 1 onion squash
- 2 apples
- A 50g bag of dates
- 2 tsp cinnamon
- 250ml-350ml cold water
Preheat your oven to 220°C/Fan 200°C/Gas 7. Slice your squash in half so you have two mirror image pieces. Set on a baking sheet, cut-side down. Roast for 30 mins or till a knife goes into the squash as if it were butter.
Remove the squash from the oven. Leave to cool, then chop into chunks (no need to peel) and add to a blender. The longer it cools, the better. But if you can’t wait long, carefully chop into chunks and add to a blender with ice to cool it down.
Peel, core and cube the apples (see tip below). Add the dates, cubed apples and 2 tsp of the ground cinnamon to a high speed blender or food processor. Blitz till smooth, trickling in 250ml-350ml cold water as you blend to get the consistency you want. Taste. Add more cinnamon if you like. Serve cold. Whizz in ice if needed.
If you have the time, peel, cube and freeze your apples first. Turning them into fruit ice cubes gives you a colder, richer smoothie.