This smoothie reminds me of the thick, creamy consistency of a layered pumpkin dessert my mom used to make, without the pumpkin. I used apple pie spice because that’s what was handy, but you could substitute cinnamon, nutmeg, and just a hint of cloves if you have them. Pumpkin pie spice wouldn’t be bad, either.
I’ve been working on solutions for nutritious breakfasts which are pre-cooked, pre-prepped, or grab-and-go. These bowls feature the “three sisters” – corn, beans, and squash – the three main agricultural crops of Native Americans in North America. This bowl has quite a few components, but the stovetop prep can be done while the squash is roasting.