On Monday I released one of favorite posts yet– How To Roast Kabocha Squash. I know it was a fairly simple post and not much of a recipe, but not only is it one of my absolute favorite foods, it is also one people misconceive as difficult to cook/eat. Today I am going to share with you all a winning combo that I discovered after my recent kabocha squash obsession, a kabocha squash breakfast bowl filled with yogurt, granola, and a touch of maple syrup.
If you don’t have kabocha squash accessible to you, acorn squash and butternut also go well with this combo!If you need a hand figuring out just how to prepare kabocha squash, click the image above to visit my previous blog post to help you out 🙂
- Add kabocha squash (warm or cold, whichever you prefer) to a small bowl and drizzle with maple syrup (optional).
- Top with your favorite vegan yogurt, granola, chia seeds and fresh fruit.