Hearty Winter Breakfast Bowl

This dish is also the product of using up stored farm produce and grains on hand in the cold season. Cook quinoa grain in large pot until tender, meanwhile, baking butternut squash tossed in melded oil and butter on a cookie sheet in the oven. Lightly sprinkle squash with sea salt. When quinoa is cooked, let cool slightly, and add almond milk until consistency is slightly soupy. Whisk in a few large spoonfuls of almond butter, and drizzle in a couple generous pours of maple syrup. Add cinnamon, anise, and ginger to taste. Serve for breakfast with squash, and or blueberries and raspberries as topping.