Roasted Squash Bowls with Maple Spiced Yogurt
1/2 of a roasted sweet winter squash (I used acorn)
1/2-1 cup full fat organic Greek yogurt
1 tbs. maple syrup (or more to taste)
1 drop doTERRA cinnamon or cardamom essential oil
Handful of chopped pecans
Pinch of cinnamon for garnish
Mix all of the ingredients but for the squash and pecans together.
Place the spicy yogurt mixture in the squash half.
Sprinkle with pecans and cinnamon.