Change up your breakfast routine with a sweet and savory Acorn Squash Breakfast Bowl. By prepping the acorn squash ahead of time, you have a quick and simple healthy breakfast that’s perfect for meal prep. Vegan friendly and Gluten-Free.
I’m having one of those days where I feel like I would be better off getting out of the house and working in a coffee shop for a few hours. I can’t seem to stay in one place and actually work. I’ve moved from the office
If you’re looking to change up your breakfast routine, I highly recommend this combination. It’s great because you can roast the squash the night before and all that is left to do is add the yogurt and granola topping. You can amp up the Fall flavors even more by topping it with Maple Walnut Cinnamon Granola or Pumpkin Spice Granola.
Actually, if I were still working in an office, I would totally prep my little containers for this meal and eat when I got to work. Although I am sure my coworkers would have given me funny looks about this combination (if you’re reading this, hi old friends!)
Ingredients for Acorn Squash Breakfast Bowl
- small acorn squash –about 1lb
- oil – olive or grapeseed
- your choice of yogurt – greek, skyr, almond milk, coconut
- granola – oat-based or grain-free
- nut butter – for drizzling
- optional toppings – chia seeds, nuts, hemp hearts, fruit, etc.
And it really is as simple as it looks…
How to Make a Vegan Breakfast Bowl
Step 1 – Prepare squash: Preheat oven to 375ºF. Spray/grease or line medium baking sheet with parchment paper. Cut open squash down the middle. Scoop out seeds (save for roasting later or discard).
Step 2 – Assemble breakfast bowls: Evenly divide yogurt into each squash bowls, topping with granola, nut butter, and any additional toppings you’d like. Dive in and
How Long to Bake Acorn Squash
The time in the oven will depend on the size of the squash. Mine was just over one pound, so it took about 40 minutes to completely cook through. You know it’s ready when you can easily stick a knife through the center of the squash.
But if you’re still unsure, The Kitchn goes into a bit more detail!
And yes – you can eat the skin on an acorn squash! It’s actually really delicious!
How to Store Acorn Squash Breakfast Bowl
Store the baked squash, covered in a container, in the fridge for up to 1 week. When ready to eat, assemble and enjoy!
This healthy breakfast bowl recipe is great for meal prep, too! It is actually super filling thanks to the squash (complex carbs), yogurt (protein), and granola/nut butter (more good carbs and healthy fats).
Make a few and store them in the fridge to enjoy as a sweet and savory breakfast throughout the week!
More Breakfast Recipes You’ll Love:
- Peanut Butter and Jelly Breakfast Parfaits
- Grilled Pear and Yogurt Granola with Pecan Cardamom Spiced Granola
- My Favorite Blueberry Banana Oatmeal
- Matcha Overnight Oats
If you make this Acorn Squash Breakfast Bowl recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
- 1 small acorn squash, weighed at 1.2lbs, (sweet dumpling also would work)
- oil for roasting squash
- cinnamon for dusting squash, optional
- 1/2 cup favorite yogurt (Greek, skyr, almond, coconut, etc.)
- 1/3 cup favorite granola (gluten-free or grain-free for paleo)
- nut butter for drizzle
- extra optional toppings: chia seeds, nuts, hemp hearts, fruit, etc.
- Prepare squash: Preheat oven to 375ºF. Spray/grease or line medium baking sheet with parchment paper. Cut open squash down the middle. Scoop out seeds (save for roasting later or discard). Oil inside of squash, dust with cinnamon, if using, and place face down on baking sheet.
- Bake squash for 30-45 minutes, or until soft. Time in oven will depend on size of squash. Mine was just over one pound.
- Assemble breakfast bowls: Evenly divide yogurt into each squash bowls, topping with yogurt, granola, nut butter, and any additional toppings you’d like. Dive in and enjoy!
Prep time refers to the time it takes to make squash in oven.
If using large squash, adjust servings and ingredients for filling accordingly.
This recipe can be used for meal prep – store baked squash, covered in container, in fridge up to 1 week.
- Serving Size: 1 half of acorn squash filled
- Calories: 376
- Sugar: 12g
- Sodium: 138mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 40mg
This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support!