These Roasted Acorn Squash Breakfast Bowls are hearty, healthy and delicious! Kids love them because they’re sweet but they’re also packed with nutritious squash and plain non-fat Greek yogurt.
Does eating squash for breakfast sound strange to you? If so, you definitely need to give it a try! I roasted these Acorn Squash Breakfast Bowls with butter and cinnamon and then filled them with yogurt, berries, nuts and maple syrup and they’re perfect for a cozy winter breakfast!
One thing I love about winter squash is that it can be used in both savory and sweet dishes. Although most winter squash has a sweet taste, people usually use it as a savory ingredient, but it goes perfectly in these sweet breakfast bowls.
What You’ll Need For Acorn Squash Breakfast Bowls
- Acorn Squash – I purposely chose the smallest acorn squash I could find because I was making them for the kids’ breakfast. You can choose to use whatever size you like.
- Butter and Cinnamon – I rubbed each one with a little bit of butter and then seasoned with cinnamon before putting them in the oven. I honestly could’ve just eaten them that way but it’s also fun to load them up with toppings.
- Yogurt – I used plain, non-fat Greek yogurt because I love that it’s thick and tangy. My kids really love it too.
- Toppings – You can really go crazy with the toppings! I chose to use fresh raspberries, candied walnuts and dried cranberries.
- Maple Syrup or Honey – Since we’re using plain yogurt I wanted to add a little extra sweetness so I drizzled pure maple syrup over the top.
How To Make An Acorn Squash Breakfast Bowl
These are so easy to make and you can even roast the squash ahead of time if you don’t mind it being cold!
- You start by preparing your acorn squash: cut it in half and then scoop out the seeds. Rub each half with butter and then sprinkle with cinnamon. You could always just use oil but butter gives it a nice taste. Roast acorn squash until fork tender and browned. When you let it caramelize it gets such a great flavor.
- Let them cool for a few minutes and then fill them. I didn’t really measure my ingredients, I just used a big spoonful of yogurt, a few fresh berries, cranberries, walnuts and then a drizzle of maple syrup. So easy and so good!
How To Eat These Acorn Squash Breakfast Bowls
These Roasted Acorn Squash Breakfast Bowls are such a special treat for your kids this time of year and chances are they won’t even realize they’re eating healthy squash!
- I like to enjoy them by getting a piece of squash in every bite. Once roasted, you should easily be able to get a good bite of the squash with your spoon.
- If you’re making these for little kids you could scoop out all the squash from the skin and then mix it with the toppings so it’s easier for them to eat.
- 1 small acorn squash
- 1/2 teaspoon butter
- 1/2 teaspoon ground cinnamon
- 1/2 cup plain, non-fat Greek yogurt
- 1/4 cup fresh raspberries
- 1 tablespoon candied walnuts
- 1 tablespoon dried cranberries
- 1 tablespoon pure maple syrup
- Pre-heat oven to 400 degrees F. Cut acron squash in half, vertically. Scoop out all the seeds and rub each half with 1/4 teaspoon butter and sprinkle each with 1/4 teaspoon cinnamon. Bake acorn squash until fork tender and caramelized, 35-40 mins.
- Let acorn squash cool for a few minutes and then fill each one with equal amounts of raspberries, dried cranberries, candied walntus and maple syrup. Dig in and enjoy!
Nutrition InformationYield 2 Serving Size 1/2
Amount Per Serving Calories 197Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 63mgCarbohydrates 33gFiber 6gSugar 15gProtein 13g