Breakfast Baked Acorn Squash
While everybody is already overdosing on pumpkin, I’m over here like GIMME ALL THE SQUASH!
Okay fine, pumpkin is technically squash too, but you guys already know that I boycott all things pumpkin until October 1st because it JUST DOESN’T feel like fall in Texas until at least October.
(Ugh, I’m typing this at the very moment that it is 65 degrees and overcast outside. Thanks for making me a liar, weather.)
So don’t worry, pumpkin recipes are comin’ at ya next week, but until then, we are eating squash for breakfast. Yes, I said breakfast.
Have you ever had roasted acorn squash for breakfast? If not, get on that bandwagon! Stuffing a perfectly roasted acorn squash with yogurt is what Fall breakfast dreams are made of. I used a plain soy-based yogurt, but you can use your favorite kind.
Top it off with a drizzle of maple syrup, a generous sprinkle of cinnamon, and some chopped walnuts and OH EM GEEE. You are getting your veggies in while still satisfying your sweet tooth in the morning.
Creamy, dreamy, and delicious.
Ingredients
- 1 medium sized acorn squash
- 1 tbsp coconut oil
- 1 cup yogurt (I used Silk soy-based)
- 1-2 tbsp pure maple syrup
- 1/2 tsp cinnamon
- 2-3 tbsp chopped walnuts
Instructions
- Preheat the oven to 400 degrees, and line a baking sheet with foil.
- Cut the acorn squash in half lengthwise and scoop out all of the seeds and stringy insides.
- Rub the coconut oil all over the insides of the squash, and place each half face down on the baking sheet. Roast for about 40-45 minutes, until the squash is fork tender.
- Allow the squash to cool for about 10 minutes before serving.
- To serve, spoon about 1/2 cup yogurt into each half of the squash. Drizzle them with the maple syrup, sprinkle with cinnamon, and then finish with the chopped walnuts.
- Serve and enjoy!
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