Here to bat away your assumptions that Rollagranola is only here for your breakfast, our fantastic friend in Amy (Known as Nourishing Amy across social media) has created an absolute treat with this 'Sweet Stuffed Sticky Squash'!
Despite it looking like something straight out of a Michelin Star kitchen, it's incredibly easy too!
1 Pot of Coconut Yoghurt
Handful of Blueberries
1 Banana - Sliced
1 Good handful of Zesty Caveman
Drizzle of Vegan Caramel Chocolate Sauce
Sprinkling of Coconut Flakes
Start by slicing the Squash in half lengthways. Then, face up, roast with a little oil between 40-60mins until Squash is tender and sticky.
Scoop out the seeds and discard (Alternatively, you can go on to bake the seeds separately with spices and seasoning - yum!)
Stuff the cavity with the thick Coconut Yoghurt and Blueberries.
Top with sliced banana and lots (and we mean lots) of Zesty Caveman and drizzle with caramel chocolate sauce and coconut flakes )