1 butternut squash bulb, peeled, halved and deseeded
1/2 cup yogurt
1/4 cup blueberries
1 tbsp nut butter of choice
optional toppings: granola, hemp hearts, bee pollen
Preheat oven to 400˚ F. Roast squash for about 30 minutes, or until tender. Let cool slightly then fill with yogurt, blueberries, nut butter and toppings of choice.