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Roasted Kabocha Squash Breakfast Bowl

Preheat oven to 400 degrees fahrenheit and then roast the whole kabocha squash for 20 minutes. Slice in half, scoop out the seeds, and place 1/2 of the squash back in the oven to roast for an additional 40 minutes face down on parchment paper.  About 10 minutes before the squash is done baking, in a pot over medium heat, bring the almond milk and salt to boil. Once boiling, whisk in the farin. . .

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Servings: 1

Prep Time: 00:15

Cook Time: 01:00

Main Ingredients

1 whole roasted kabocha squash (1/2 will be left over)

1/2 cup whole wheat farina

2 cups unsweetened vanilla almond milk

1/8 teaspoon salt

2 teaspoons brown sugar

1/2 teaspoon cinnamon

1 teaspoon blackstrap molasses

1 teaspoon coconut flakes  

Preparation

1Preheat oven to 400 degrees fahrenheit and then roast the whole kabocha squash for 20 minutes. Slice in half, scoop out the seeds, and place 1/2 of the squash back in the oven to roast for an additional 40 minutes face down on parchment paper. 

2About 10 minutes before the squash is done baking, in a pot over medium heat, bring the almond milk and salt to boil. Once boiling, whisk in the farina. Stir frequently to keep clumps from forming. Turn heat down and simmer partially covered for 10 minutes, stirring occasionally. Turn off heat, then stir in cinnamon and brown sugar.

3Remove kabocha squash half from the oven and scoop in the farina porridge. Drizzle with molasses or maple syrup and sprinkle with coconut flakes. 

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