This bowl is a lot of things, but it is neither pretty nor lean. This is a serious autumn meal that is meant to be eaten on a crisp fall day, while you dream about picking a pumpkin from the farm. Serve with a cinnamon stick-garnished hot apple cider, eat it while wearing your pajamas or a thick sweater, and throw on a feel good movie. 

The berries are entirely optional. I tossed them in to give the bowl some colour other than orange, brown, light brown, and dark brown. But truthfully it doesn't require any frilly summer garnishes. 

Free from peanuts, nuts, dairy, soy, egg, wheat, fish, shellfish
Suitable for vegans and vegetarians

Alternatives: If you have a seed allergy, omit the pumpkin seeds
The banana portion can be omitted if needed

Ingredients
The squash:
1 butternut squash
2 tbsp. pure maple syrup
1/4 tsp cinnamon
1 tbsp. olive oil

The bananas:
1 not very ripe banana
1 tsp olive or canola oil
a pinch of cinnamon

The Granola:
1 cup gluten-free rolled oats or quick oats
2 dried figs or other dried fruit of your choosing, chopped
1/4 cup salted, shelled pumpkin seeds or sunflower seeds
2 tbsp. pure maple syrup
a pinch of salt
1/4 tsp ground ginger
1/4 tsp cinnamon
a pinch of ground clove
1/4 cup unsweetened shredded coconut

Peel and chop the butternut squash, excluding the bulb which should be unpeeled and cut in half with the seeds scooped out. Line a baking sheet with parchment paper. Spread the chopped squash and the bulb halves out on the tray. Brush everything with olive oil and sprinkle with cinnamon. Add half the maple syrup to each half of the bulb. Bake for 40 minutes at 375F, then remove the chopped squash and return the bulb to the oven for another 20 - 25 minutes, or until softened and golden brown.

Prepare the granola next. Line a baking sheet with parchment paper and set aside. Add all the ingredients to a large mixing bowl and mix until well combined. Transfer to the baking sheet and spread it out evenly. Bake at 375F for 20 - 25 minutes, or until toasty and golden brown.

Slice the banana into 3/4 inch pieces. Heat the oil in a non-stick pan, then add the banana pieces and the cinnamon. Fry until caramelized on each side. This just takes a few minutes.

Assemble all the pieces. The bulb of the butternut squash is the star of the show and holds so much flavor. Use it as your base and add the chopped squash, granola, and fried banana around it. It all tastes amazing when scooped up together.

Serves 2