4tbspwhite chia seeds(use white chia to keep the pudding's bright orange color, but black also works)
3tbsporganic virgin coconut oil
Preheat the oven to fan 180°C/mark 6 and roast the butternut squash in the oven for 40-50 minutes until cooked through and tender. Scoop out 400 g of the squash flesh and mash well. Any leftover squash can be frozen and used in a soup or smoothie.
Add the squash to a saucepan with 350 ml water, the coconut oil and the tea leaves (or the contents of the tea bags, if using). Bring to a medium simmer, then remove from the heat and leave to cool for a few minutes.
Stir in the chia seeds, continuously whisking at first to avoid lumps, then add the maple syrup.
Leave to sit for at least 20 minutes to an hour for the chia to swell (unless you like it crunchy). Alternatively, transfer to a flask and by the time you get to work, you'll have a nice warm chia breakfast pudding.