Yogurt Bowl with Roasted Butternut Squash

1. Prepare the roasted cinnamon butternut squash: Cut butternut squash into cubes. Toss with coconut oil and cinnamon. Roast in an oven preheated to 375°F (190°C) for about 20 minutes, keeping an eye on them until tender. (This can be prepped ahead of time and heated up before serving).
2. In a bowl, mix Siggis plain yogurt with Further Food collagen peptides.
3. Add the warm roasted cinnamon butternut squash to the yogurt mixture.
4. Top the bowl with Wildway of Life coconut cashew granola and Crazy Richard's creamy peanut butter.