Preheat oven to 350 degrees.

Cut a butternut squash lengthwise and remove the seeds. Place both halves face down in a glass baking dish with 1 cup of water (or enough to cover the bottom of the baking dish).

Bake for 40-45 minutes or until soft all the way through. 

Remove from the oven. Let cool for 10 minutes. Scrape the squash out and place in the food processor along with 1/2 cup canned coconut milk, ground cinnamon, and collagen (if using).  Process for 20-30 seconds or until the squash is super smooth.

Remove from the food processor and serve in bowls. 

Top with blueberries, sunflower seeds, coconut flakes and a dollop of coconut milk cream.