One of my favourite savory breakfasts with a little fall spin. This bowl is easy to make (just roast your squash ahead of time) and is balanced with protein, fat and fibre rich carbs for a blood sugar balanced breakfast or even lunch. Details: cottage cheese roasted butternut squash boiled egg toasted walnuts pumpkin seeds microgreens extra-virgin olive oil s&p If you don’t like the texture of cottage cheese, try blending it in a small food processor first! For the roasted butternut squash: Toss together 3 cups cubed butternut squash with avocado oil, 1 tsp garlic powder, 1/2 tsp paprika, 1 tsp chopped fresh thyme leaves, and salt and pepper. Bake at 400F for 20 minutes, toss, and cook for another 10-15 minutes or until tender and just starting to brown around the edges. #cottagecheesebowl #cottagecheese #breakfastbowl #highproteinbreakfast #healthybreakfastidea #bloodsugarbalance