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.