Squash Breakfast Bowls
Save some time and use frozen cubed butternut squash. Skip Step 1 and cook according to package instructions.
Egg and Squash Breakfast Bowls
Make a savory version by topping squash mixture with 1 poached egg, 1/4 avocado (chopped or sliced), and 2 Tbsp. pico de gallo. Serve with lime wedges.
To roast your own pumpkin seeds, preheat oven to 350°F. Rinse the seeds under running water to clean off attached pulp. Shake off excess water; spread seeds in a single layer on a lightly greased baking sheet. Lightly sprinkle with sea salt or other dried seasonings, then bake 15 minutes or until browned. Roasted squash seeds also make an excellent high-protein snack.