Coconut-Hemp Porridge with Berries and Cinnamon

Recipe for Olga's Original Coconut-Hemp Porridge with Berries and Cinnamon (Gluten Free, Grain Free, Dairy Free, Sugar Free, Paleo Friendly)Ingredients:1. 3 medium size winter squashes, cut in half crosswise and seeds removed2. 2-3 tablespoons grass-fed ghee, melted3. 1 can full-fat coconut milk4. 1 vanilla bean, split, seeds scraped5.  Zest of 1 orange6.  Zest of 1 lemon7.  Pinch of pink Himalayan salt8. 1 cup finely shredded fresh coconut meat or unsweetened coconut flakes9. 1 cup hemp hearts10.  1 cup assorted berries11. 1-2 teaspoons cinnamonDirections:1. Scald coconut milk in a small saucepan. Stir in vanilla bean and seeds, zest, and salt; cover and let infuse for at least half an hour. Remove the vanilla bean and discard. Stir in coconut and hemp; cover and refrigerate for at least an hour or as long as overnight. Best if served cold in just-out-of-the-oven roasted squash bowls but just as good on its own.2. To prepare the squash: Heat oven to 400° F. Line a baking sheet with a silicone baking mat. Brush the squash halves with melted ghee and place on the baking sheet, cut side down. Roast for 35-45 minutes or until squash is tender.3. Divide porridge between roasted winter squash bowls, add berries, and a sprinkle of cinnamon. Reheat for 5-7 minutes if you prefer the porridge warm. Top with butter.