Acorn Squash Breakfast Bowls with Yogurt
Published Nov 29, 2016, Updated Nov 07, 2022
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Roasted acorn squash breakfast bowls with yogurt and your favorite toppings! A delicious, comforting breakfast for the fall and winter months.
The first time I had an acorn squash breakfast bowl was at my cousin’s house a couple years ago. One morning while I was visiting she roasted up a squash for us to share. We each loaded up one half with yogurt and fun toppings like granola, cinnamon, chia seeds and peanut butter. One bite and I was hooked! I loved the sweet roasted squash topped with tangy yogurt.
I immediately decided I needed to share the idea here on EBF. It took me a while (over two years!!), but I finally have the recipe for you today. I’m excited because I love bowl meals — especially when they’re edible — and I know you are going to enjoy these acorn squash breakfast bowls too.
These bowls are not only gorgeous and fun to put together, but they’re healthy, satisfying and will definitely keep you feeling full until lunch. With the protein from the yogurt, complex carbs from the squash and a little fat from the toppings, you’re set! Plus, you get bonus health points because eating a vegetable for breakfast!
The bowls are super customizable. You can use whatever yogurt you prefer and the topping options are limitless. I used Siggi’s plain sykr and then added dried cranberries, cacao nibs and sunflower seeds, plus a drizzle of both maple syrup and almond butter. This combo was heavenly!
When it comes to putting the acorn squash breakfast bowls together, you can use freshly roasted acorn squash that’s cooled for a few minutes or re-heat pre-roasted squash to make the prep faster. Another option is to roast and chill the acorn squash, but I prefer it warm. It’s the perfect way to enjoy yogurt through the fall and winter months when a traditional yogurt bowl seems too cold.
Acorn Squash Breakfast Bowls with Yogurt
- 1 acorn squash
- 1 teaspoon coconut oil
- 1/4 teaspoon cinnamon
- 1 cup yogurt, I used full-fat plain yogurt*
- toppings: dried cranberries, cacao nibs, sunflower seeds, maple syrup, almond butter, etc.
- Preheat oven to 425°. Cut acorn squash in half, scoop out seeds and discard (or save for roasting).
- Spray a baking sheet with cooking spray or rub a little coconut oil over sheet. Slice a small piece off bottom of each squash half just enough to level. Rub a little coconut oil over the flesh of each half and sprinkle with cinnamon. Set squash halves, cut side down, on prepared sheet. Bake for 40-50 minutes until squash is golden and flesh is easily pierced with the top of a paring knife.
- Let squash cool for 5-10 minutes. Add 1/2 cup yogurt to each squash bowl and top with toppings of choice. To save on time, you can pre-roast the acorn squash, let it cool and then place it in the fridge. Just reheat it for a few minutes when you’re ready to make your yogurt bowl.
Nutrition information is automatically calculated, so should only be used as an approximation.
What a fabulous idea for a breakfast!! LOVE this!
What a unique dish! And so pretty. The perfect fall breakfast.
Thank you, Lindsay!!
why have I never though to try this, I love sweet potatoes for breakfst, so why not squash…sounds yummy
oo the acorn squash with the yogurt sounds really interesting
Looks great, especially with that peanut butter topping.
I love this recipe! It knocked my socks off. My hubbie and my kids love it to. It has everything I look for. It is simple, healthy, and VERY delicious! I used coconut yogurt, cranberries, maple syrup, and toasted sliced almonds. This recipe is a favorite and I will always be making it. Thank you so much for sharing it! I wish I could add my picture. It would be impressive for a holiday guest brunch! Love it!
Yay, I’m so happy to hear that you guys all loved this recipe! It would definitely be a good meal to make for a holiday brunch. I’d love to see your picture, feel free to DM it to me on Instagram or Facebook. 🙂 I really appreciate you taking the time to leave a comment and star rating, Lillian. The ratings are super helpful!
I made this a few weeks ago after searching for healthy breakfast ideas on Pinterest. I didn’t expect to be blown away. But I really surprisingly was! There’s enough natural sweetness to this to meet my sweet tooth needs, but no processed sugars. It makes our house smell like Fall which is my husband’s and my FAVORITE time of year. It’s a real pleasure to savor after a long run in the morning. And my 1yo loves it too. All good things!!!
Ahh yay, that makes me so happy to hear!! So glad this recipe was a hit, Kendall. Thanks for giving it a try and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Yum! I had a ton of acorn squash from my produce box. Roasted it all and have been eating this 8 days straight. Love it warmed up with Gr8nola , Fage and a drizzle of honey! Helped get me out of the breakfast rut!
Ahh yay! I’m so glad you’ve been loving this recipe, Alessandra. 🙂
Such a yummy, hearty breakfast. I stayed full for so long after and thoroughly enjoyed making it my own with the different toppings you can add. I eat it every fall and winter as a weekend breakfast treat!
The best!! I am so excited to hear that you are loving this recipe, Emily. The versatility is so great! Thank you so much for your review + star rating, I appreciate it!
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