10 ingredients · 45 minutes · 2 servings

INGREDIENTS

2 cups Butternut Squash (peeled, seeded, & chopped)

2 tbsps Maple Syrup

1/2 cup Canned Coconut Milk (full fat)

1/3 oz Gelatin

1 1/2 ozs Collagen Powder

1 tsp Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Turmeric

1/4 cup Unsweetened Coconut Yogurt

1 cup Pomegranate Seeds

DIRECTIONS

1. Steam the butternut squash in a steaming basket on the stove for 10 minutes.

2. Add the steamed squash, maple syrup, coconut milk, gelatin, collagen, cinnamon,

ginger, and turmeric to a food processor and blend until a smooth consistency is

achieved. Transfer to a bowl and allow it to set in the fridge for 30 minutes.

3. Divide the squash purée evenly between bowls. Top with coconut yogurt and

pomegranate seeds. Enjoy!

NOTES

Leftovers

Refrigerate in an airtight container for up to five days.

Make it Vegan

Use agar agar in place of the gelatin and vegan protein powder in place of the collagen.

Reduce the fat

Use another type of milk or non-dairy milk such as almond or organic soy