Pumpkin Pie Chia Pudding

Ingredients

For the chia pudding:
1/4 cup chia seeds
1 cup coconut milk or plant milk
1 1/2 tsp pumpkin pie spice
1 tsp pure vanilla extract
2 Tbsp maple syrup
Pinch of salt

For the squash bowls:
2 small acorn squash or pumpkin
1/3 cup maple syrup
2 Tbsp cinnamon
1/4 cup nut butter

For topping (optional):
1 tsp cinnamon
2 Tbsp maple syrup
Granola
Nut butter
Dates
Sliced banana
Pumpkin seeds
Dried cranberries

1. First, make your chia pudding: Combine all chia pudding ingredients together and stir for a few minutes until it starts to thicken. Pour into a covered glass container and chill overnight.

2. Preheat the oven to 450 degrees. Slice the squash in half and scoop out the seeds. Place the squash on a parchment-lined baking sheet flesh side up.

3. Combine nut butter, maple syrup, and cinnamon in a glass, and divide mixture between squash halves. Rub it into the sides and on the top using your fingers.

4. Roast the squash in the oven for 25 minutes until it starts to turn brown. While it bakes, assemble your toppings (if using).

5. Remove squash from the oven and let cool slightly for about 5 minutes. Fill the centers of the squash with chia pudding, your desired toppings, then finish with a drizzle of honey and sprinkled cinnamon.