• Kate

Vegan Butternut Squash-Coconut Milkshake


If you have been an avid follower of My Tiny Cook Spot you may remember my Boozy Pumpkin Pie Milkshake, a recipe Melody found. It was a wonderful new take on a classic dessert and it was perfect for the Thanksgiving season.


I wanted to make another gourd-based milkshake, and I had butternut squash in my refrigerator from a dinner earlier that week. Challenge accepted.


Vegan Butternut Squash-Coconut Milkshake


For Butternut Squash


  • 2 C Butternut Squash, Chopped

  • 2 Tbsp Maple Syrup

  • 1 Tbsp Canola Oil

  • 1 Tsp Cinnamon



Per Cocktail


  • ½ C Butternut Squash

  • ½ C Coconut Milk

  • 2 Oz Rum

  • 1 Tsp Salt

  • 1 Frozen Banana

  • Whipped Cream Topping (Or Vegan Substitute)

  • Shredded Coconut for Garnish




I am taking this to a whole new level, like I sometimes do, by making my own butternut squash puree. I love making my own basic ingredients. You have so much control from quantity to quality, all the decisions are in your hands to make something wonderful. Why not go back to basics and ditch the can (if they even have canned butternut squash puree).


Preheat a 375℉ oven.


Peel and chop a butternut squash, I had half a squash in my refrigerator and was able to get 2 cups from it. You are more than welcome to use a whole squash, just double the rest of the recipe, I assure you that you can find plenty of things to make with roasted butternut squash.

Layout ¼” cubes onto a cookie sheet, drizzle with oil and maple syrup and sprinkle with cinnamon. Mix well and cook for 25 minutes. We want to be able to squish the squash with a spatula. At the 15 minute mark take it out and turn the pieces over.



The sugars in the syrup will crystallize in the oven and provide a caramelized flavor to our puree. Set aside to cool and set in the refrigerator for about an hour.


Or...you can work with them warm if you are like me and can’t wait. Just be careful and understand it will not be ice-milkshake-cold.


In a blender add squash, salt, coconut milk, and rum. Blend until ultra smooth. To thicken up blend in frozen bananas, why use ice when it will just water down the flavors? If it gets too thick add in more coconut milk a little at a time to achieve your desired consistency.


Top with whipped cream (or vegan substitute), shredded coconut, and cinnamon. Cheers!


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