These Roasted Acorn Squash Breakfast Bowls are hearty, healthy, and delicious! Kids love them because they’re sweet, and adults can feel great serving them because they’re packed with nutritious squash and plain, non-fat Greek yogurt.
Does eating squash for breakfast sound strange to you? If so, give these a try! I roasted these Acorn Squash Breakfast Bowls with butter and cinnamon and filled them with yogurt, berries, nuts, and maple syrup. They’re perfect for a cozy winter breakfast!
One thing I love about winter squash is that it can be used in both savory and sweet dishes. Although most winter squash has a sweet taste, it’s often used in savory dishes, but it goes perfectly in these sweet breakfast bowls.
Why Your Body Will Love These Squash Breakfast Bowls
- Vitamins and Fiber – Acorn squash is high in fiber, promoting regular bowel movements and satisfied bellies. It’s also loaded with antioxidants like beta carotene and vitamin C, protecting against inflammation, cell damage, and infections.
- Gut Health – Yogurt contains probiotics, which are beneficial bacteria that help our guts maintain a healthy microbiome. They reduce bloating and constipation, and along with a healthy gut comes a happier mood.
- Bone and Muscle Health – Yogurt contains potassium, calcium, vitamin D, and protein, all contributing to healthy bones, muscles, and our overall nutritional needs.
Acorn Squash Breakfast Bowl Ingredients
- Acorn Squash – I chose the smallest acorn squash I could find because I made them for the kids’ breakfast. You can use whatever size you like.
- Butter and Cinnamon – I rubbed each one with some butter and then seasoned with cinnamon before putting them in the oven. I could’ve eaten them that way, but loading them with toppings is always fun.
- Yogurt – I used plain, non-fat Greek yogurt because I love that it’s thick and tangy. My kids really love it, too.
- Toppings – You can really go crazy with the toppings! I chose to use fresh raspberries, candied walnuts, and dried cranberries.
- Maple Syrup or Honey – I wanted to add some sweetness since we’re using plain yogurt, so I drizzled pure maple syrup over the top.
How To Make This Acorn Squash Breakfast Bowl Recipe
These are so easy to make, and you can even roast the squash ahead of time if you don’t mind it being cold!
- Start by preparing your acorn squash: cut it in half and scoop out the seeds. Rub each half with butter and sprinkle with cinnamon. You can use oil instead, but butter gives it a nice taste. Roast the acorn squash until fork-tender and browned. When it carmelizes, the flavor is great.
- Let them cool for a few minutes, then fill them. I didn’t measure my ingredients; I used a big spoonful of yogurt, fresh berries, cranberries, walnuts, and a drizzle of maple syrup. It’s so easy and so good!
How To Enjoy These Hearty Breakfast Bowls
These Roasted Acorn Squash Breakfast Bowls are a special treat for your kids this time of year, and chances are they won’t even realize they’re eating healthy squash!
- I like to enjoy them by getting a piece of squash in every bite. Once roasted, you should easily get a good bite of the squash with your spoon.
- If you’re making these for little kids, you can scoop out the squash from the skin and mix it with the toppings to make it easier for them to eat.
Have a question about this recipe? Ask me in the comment section, and I’ll reply ASAP!
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Acorn Squash Breakfast Bowls
- Total Time: 50 minutes
- Yield: 2 1x
- Diet: Vegetarian
Description
These Roasted Acorn Squash Breakfast Bowls are healthy, hearty and delicious!
Ingredients
- 1 small acorn squash
- 1/2 teaspoon butter
- 1/2 teaspoon ground cinnamon
- 1/2 cup plain, non-fat Greek yogurt
- 1/4 cup fresh raspberries
- 1 tablespoon candied walnuts
- 1 tablespoon dried cranberries
- 1 tablespoon pure maple syrup
Instructions
- Pre-heat oven to 400 degrees F. Cut acron squash in half, vertically. Scoop out all the seeds and rub each half with 1/4 teaspoon butter and sprinkle each with 1/4 teaspoon cinnamon. Bake acorn squash until fork tender and caramelized, 35-40 mins.
- Let acorn squash cool for a few minutes and then fill each one with equal amounts of raspberries, dried cranberries, candied walntus and maple syrup. Dig in and enjoy!
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Breakfast
- Method: Oven
- Cuisine: American
Hello,
First I have to say love your site and recipes. I am new to gluten-free and veggie/vegan meals and started because of health reasons. Your site, meal plan, and quick ideas are a saving grace for my healing !
With that said my question is do I cook the squash cut side down or up ? ( that’s how
newbie I am )
Thank you
B
Thank you for the kind words!! You can cook it either way but for this recipe I like to cook it cut side up since I add the butter and cinnamon to it 🙂