Gourd Morning

Back on the pumpkin trail I have found a way of incorporating them with another seasonal beauty; the eating apple.

Roasted cubes of pumpkin or squash and apple, cooled and blended with coconut water and cinnamon make a delicious, sugar-free breakfast. Layer up this autumnal mousse with Greek yogurt and sprinkle on your choice of topping (nuts, muesli, granola, desiccated coconut, dried fruit, swirl of honey etc). If you're vegan, cook the squash and apple in coconut oil instead of butter and use a dairy-free coconut milk yogurt.

Try it for yourselves - it's really gourd!