Print

Acorn Squash Breakfast Bowls with Yogurt


  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 2

Description

Roasted acorn squash breakfast bowls with yogurt and your favorite toppings! A delicious, comforting breakfast for the fall and winter months.


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

  1. Preheat oven to 425°. Cut acorn squash in half, scoop out seeds and discard (or save for roasting).
  2. 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.
  3. 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.

Notes

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

  • Category: Breakfast
  • Method: Roast
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (without toppings)
  • Calories: 207
  • Sugar: 3 g
  • Fat: 7 g
  • Carbohydrates: 29 g
  • Fiber: 5 g
  • Protein: 12 g

Keywords: acorn squash, acorn squash breakfast bowl, acorn squash breakfast bowl with yogurt, yogurt, breakfast, gluten free