Name: Acorn Squash Breakfast Bowls with Yogurt
Prep time: 2017-06-22T00:10:00+00:00
Total time: 2017-06-22T01:00:00+00:00
Yield: 2
Ingredients: 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.

Roasted acorn squash breakfast bowls served warm 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

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Preparation 10 mins 2017-06-22T00:10:00+00:00

Cook Time 50 mins 2017-06-22T00:50:00+00:00

1 review

Nutrition Facts
Serving Size	1 bowl (without toppings)
Amount Per Serving
Calories 181 Calories from fat 58
Total Fat 6g	9%
Saturated Fat 5g	25%
Cholesterol 16	5%
Sodium 63	3%
Carbohydrate 28g	9%
Dietary Fiber 3g	12%
Sugars 6g
Protein 6g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Serves 2 adjust servings

Ingredients

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.

Instructions

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 ½ 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.

by Brittany Mullins

Recipe Notes

For a dairy-free version use almond, coconut or soy milk yogurt.