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2 acorn squash breakfast bowls with a spoon, filled with yogurt, sunflower seeds, dried cranberries, and drizzled with peanut butter.
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4.84 from 6 votes

Acorn Squash Breakfast Bowls with Yogurt

Roasted acorn squash breakfast bowls with yogurt and your favorite toppings! A delicious, comforting breakfast for the fall and winter months.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Keyword: acorn squash, acorn squash breakfast bowl, acorn squash breakfast bowl with yogurt, breakfast, gluten-free, yogurt
Servings: 2


  • 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.


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


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