Raspberry Butternut Squash Bowl

Raspberry Butternut Squash Bowl

INGREDIENTS

• 1 medium butternut squash

• 1/4 cup vanilla Greek yogurt

• 1/2 cup red raspberries

• 1/2 teaspoon cinnamon

• 1 tablespoon maple syrup 

• almond milk (optional)

• 1 teaspoon olive oil

DIRECTIONS

1. Preheat oven 450°.

2. Peel butternut squash, remove membranes & chop into cubes. Place in a medium-sized bowl.

3. Drizzle with olive oil, cinnamon, and maple syrup. Stir to coat.

4. Bake for 20 to 30 minutes, flipping once.

5. To assemble bowl, add 1/2 cup cooked butternut squash, raspberries, and yogurt. Top with a dash of cinnamon.