Roasted Butternut Squash & Pear Porridge

Here's a breakfast porridge recipe I came up with.  It embodies all the flavors of Fall and warms you from the inside out.  Even though sitting down to meals is ideal, sometimes the busyness of life makes this difficult.  This can easily be sipped from a mug on the go.  This recipe makes 2 hearty servings.  Share, or warm up the second serving the next day. 
**Note:  I don't even try this with my kiddos since I'm sure it will be met with a negative response.**

Ingredients:
2 Tbsp coconut oil, divided
3 cups butternut squash, cubed
1 pear, cubed (I used a red D'Anjou)
1/2-1 cup coconut milk (Adjust according to desired thickness.)
1 pinch salt
1 tsp cinnamon
1/2 tsp ground ginger
Optional toppings:  Toasted walnuts, pumpkin seeds or walnuts; ground sausage

Preheat oven to 400.  Spread squash on a parchment paper lined baking sheet coated in 1 Tbsp of oil. Roast for about 20 minutes until edges become brown and squash is tender.  Spread pear on a parchment lined baking sheet coated in the remaining 1 Tbsp of oil.  Roast for about 10 minutes.  Place all in Vitamix after roasting.  Add coconut milk, salt, cinnamon and ginger.  Puree on high until steaming.  Pour into bowls and serve with desired toppings.