Description
This creamy, fragrant lassi combines the natural sweetness of roasted butternut squash with the warm spice of cardamom for a unique and delightful drink that’s perfect for cozy fall days.
Ingredients
Scale
- 1 cup roasted butternut squash, cooled
- 1 cup plain yogurt (full-fat or non-dairy yogurt for vegan option)
- 1/2 cup milk (any variety, such as almond milk for a nutty twist)
- 2 tablespoons honey (adjust to taste, or substitute with maple syrup)
- 1/2 teaspoon cardamom powder
- 4–5 ice cubes
- Optional garnish: crushed pistachios or extra cardamom powder
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the butternut squash and spread it out on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender and golden. Allow it to cool completely.
- Add the cooled roasted squash, yogurt, milk, honey, cardamom powder, and ice cubes to your blender.
- Blend on high until the mixture is silky and smooth, about 1-2 minutes. If the lassi is too thick, add a splash of extra milk to adjust the consistency.
- Taste the lassi and adjust sweetness or cardamom as needed. Blend again quickly to combine.
- Pour the lassi into serving glasses. Garnish with crushed pistachios or a sprinkle of cardamom powder for a touch of elegance.
- Serve immediately while chilled.
Notes
Roast the squash ahead of time and let it cool completely to avoid curdling the yogurt. Adjust sweetness and cardamom to taste. Garnish just before serving for the freshest look.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Drink
- Cuisine: Indian
Nutrition
- Serving Size: 1 glass
- Calories: 150
- Sugar: 18
- Sodium: 60
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 2
- Protein: 5
Keywords: butternut squash, lassi, cardamom, fall drink, healthy drink, vegetarian, seasonal recipe