Acorn Squash Breakfast Bowl {GF}

Acorn Squash Breakfast Bowl {GF}

Well I hate to be the one to say it, but fall is in the air! Don’t get me wrong…I LOVE fall. Pumpkin coffee. Well, pumpkin everything. Beautiful leaves. Boots. Sweaters. Crisp air. However, fall signifies the beginning of the school year and the end of my maternity leave. I have already been back to work for training and workshops for the past 2 weeks. Sorry you haven’t been hearing from me. Between a 2 month old baby, starting a new job, and trying to figure out how to balance it all, the blog has been on the back burner. I have tons of ideas for recipes and things I would like to share, but time is just so limited these days!

With fall approaching, I thought a recipe featuring acorn squash would be perfect! I usually prefer squash in savory dishes, but this warm, cinnamon sugar squash with yogurt and granola is delicious. Anytime I can sneak a serving of veggies into breakfast I am happy!

Acorn Squash Breakfast Bowl 3

Acorn squash is naturally a bit sweet and roasting it really brings out the flavor.

Acorn Squash Breakfast Bowl 1

You could make this breakfast for your family or you can use this as a meal prep recipe for yourself because you get 4 portions of the squash. To serve it is as easy as scooping out the flesh of the squash and topping it with your favorite yogurt and granola.

Acorn Squash Breakfast Bowl 2

I hope you enjoy what is left of this beautiful holiday weekend! Sorry to keep things short, but I am off to go snuggle up my baby, clean the house, and try to make sure I am ready for the first few days of the school year!

XO,

Jess

Acorn Squash Breakfast Bowl {GF}
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 Breakfast Bowls
Ingredients
  • 1 acorn squash
  • 1 tbsp coconut oil
  • ½ tsp ground cinnamon
  • 2 tsp sugar
  • ¼ tsp sea salt
  • 2 cups vanilla yogurt
  • 1 cup gf granola
Directions
  1. Preheat oven to 400 degrees.
  2. Prepare acorn squash by removing the top with the stem, cutting it into quarters, and scooping out the seeds.
  3. Arrange the squash, flesh side up, in a baking dish.
  4. Melt coconut oil in a small bowl. Stir cinnamon, sugar, and salt into the oil.
  5. Brush the coconut oil mixture generously over the flesh of the squash.
  6. Bake for 35-40 minutes, until the squash is fork tender.
  7. Let stand until it is cool enough to handle.
  8. To serve, scoop out the flesh of one quarter of the squash into a bowl. Top with ½ cup yogurt and ¼ cup granola.
Notes
You can serve this with the warm squash or you can refrigerate the squash and serve later.

 



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