Change up your breakfast routine with an Acorn Squash Breakfast Bowl. By prepping the acorn squash ahead of time, you have a quick and simple healthy breakfast. Gluten-free, vegan-friendly and you can sub a couple of ingredients to make paleo too.
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 desktop, to the office couch with my laptop, to my bed with my laptop… and then back to my office desktop. Lordy what is wrong with me? MUST. STAY. FOCUSED.
Except the last time I worked in a coffee shop I sat next to two people having a long conversation, one being one of the loudest talkers I have ever heard in my life. No headphones could drown out that voice. I mean I understand it is a public place so I am not expecting that I won’t hear others’ conversations… but you’d think she would understand that maybe she could keep her voice down just a tad. I got to hear everyytthhiinngggg. For like, a good hour. And the coffee shop was already pretty full so me getting up to move seats was not an option.
Do I sound like an old lady or what?
Please tell me I am not the only one who gets cranky when people in coffee shops don’t realize how loud they are being…
You know what is surprisingly good? Roasted acorn squash + yogurt + granola + nut butter. Call me crazy but this breakfast bowl is legit.
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. 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) but I am sure I could get some of them on board with this fun combo…
It is actually super filling thanks to the squash (complex carbs) yogurt (protein) and granola/nut butter (more good carbs and healthy fats)
what you need
- small acorn squash –about 1lb
- your choice of yogurt – greek, skyr, almond milk, coconut
- granola – oat-based or grain-free
- nut butter – for drizzling
And it really is as simple as it looks…
Roast the squash
Scoop out seeds and lightly oil inside of squash. Place face down on a lined baking sheet and bake for about 30 minutes, or until soft.
Fill the squash
At this point you can either fill the squash with yogurt, granola and nut butter, enjoying right away.
OR you can refrigerate the squash and prep the rest of the ingredients to bring with you to the office, or wherever it may be that you need to go.
Simple and healthy breakfast bowl FTW! I hope you give this one a try.
- 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.
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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