- 1 small butternut squash
- Non-stick cooking spray (avocado or coconut oil spray work best)
- Sprinkle of cinnamon
- 1 cup yogurt
- 1/3 cup granola
- Sprinkle of pomegranate seeds
- Drizzle of date syrup
- 2 tablespoons pecan butter
Preheat the oven to 400℉ and line a baking pan with parchment paper.
Cut a mini butternut squash in half and remove the seeds and insides of the squash. Place the squash halves into the prepared pan, facing upwards. Spray the squash with avocado or coconut oil and season with cinnamon. Bake for 40 minutes.
Let squash cool for 5 minutes and top with yogurt, granola, pomegranate seeds, pecan butter, and date syrup.