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Roasted Squash Breakfast Bowl
One creative way to make room for more vegetables is to use them as a base for breakfast. Treat roasted puréed squash as a kind of porridge. Top it as you would oatmeal or cream of wheat -- here we do a paleo version with a little coconut milk and nuts on top. You could add berries, dried fruit, maple syrup, granola -- it's very flexible. You can roast and purée the squash ahead of time then just reheat for a quick and filling breakfast.
Ingredients
  • 1 small Winter Squash , halved, seeded
  • ½ cup Coconut Milk
  • ¼ cup Almond , toasted
Steps
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