butternut squash bowl

This is my new favorite breakfast bowl!  I always have roasted squash ready in the fridge, and pop this in the oven in the morning while I’m getting ready, and I have a delicious warm breakfast with all the good fats. If I want extra protein, I will poach an egg and put it on top, or stir in some protein powder at the end.

Ingredients
2 cups roasted squash, cubed*
1/4 cup coconut cream
1 1/2 teaspoon cinnamon
extra virgin olive oil to drizzle
a pinch sea salt
1 tablespoon pumpkin seeds
1 tablespoons hemp seeds
1 tablespoon cacao nibs

1. Mix the squash, cinnamon, and salt and drizzle with olive oil in an oven-safe pan.
2. Broil for 8 minutes to caramelize the top.
3. Remove squash from the oven, transfer to your bowl, and finish with the coconut cream, pumpkin seeds, hemp seeds, and cacao nibs. You might even pour some extra coconut milk on top.
*To prepare: Peel and cube squash. Roast at 375 for 40 minutes.

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