1 1/2 cups milk (any kind) 1/4 cup e maple syrup 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp pure vanilla extract 1 cup pureed roasted Veggie Box butternut squash (or your favorite winter squash or pumpkin) 4 cups ice

Slice the butternut squash in half lengthways and rub with a neutral oil. Roast, cut side down, on a baking pan at 400F until you can easily insert a knife or fork. Scoop out flesh and puree until smooth. Place all of the ingredients in a blender and blend until smooth. Serves two.