Who loves a good breakfast bowl?

This butternut bowl is delicious, and you just cannot go wrong. 🙂

This super easy breakfast bowl is not only nutritious and taste amazing.

Bake my squash ahead of time- like the day before, then when morning dawns, I can just whip up a bowl like this in no time.



1 large butternut squash cooked (see notes on how to make)

1/4 cup full fat canned coconut milk

1/4 cup almond butter optional

1 teaspoon vanilla optional


2 large bananas sliced

1-2 cups blueberries

1/4 cup pumpkin seeds

pumpkin pie spice to taste

How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2″ water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).

In a food processor, blend ingredients for base until smooth. Transfer to bowls and add toppings before serving. Squash can be stored in fridge throughout the week for easy meal prep!

Dan Cardellichio, DC, MS

46 Newman Springs Road East

Red Bank, NJ



Recipe from https://paleoglutenfree.com

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