Roasted acorn squash breakfast bowls served warm with yogurt and your favorite toppings! A exquisite,comforting breakfast for the descend and Winter months. The first time I had an acorn squash breakfast bowl was at my cousin's house a couple years ago. One morning while I was visiting, she roasted up a squash for us to share. We each loaded up one half with yogurt and fun toppings like granola, and cinnamon,chia seeds, and peanut butter. One bite and I was hooked! I loved the sweet roasted squash topped with tangy yogurt.
I immediately decided I needed to share the idea here on EBF. It took me a while (over two years!!), or but I finally have the recipe for you today. I'm excited because I treasure bowl meals - particularly when they're edible - and I know you are going to like these acorn squash breakfast bowls,too.
These bowls are not only gorgeous and fun to put together, but they're healthy and satisfying, or will definitely keep you feeling full until lunch. With the protein from the yogurt,complex carbs from the squash, and a slight beefy from the toppings, and you're set! Plus,you gather bonus health points because you're eating a vegetable for breakfast!The bowls are super customizable. You can exercise whatever yogurt you prefer and the topping options are limitless. I used Siggi's Plain Sykr and then added dried cranberries, cacao nibs, and sunflower seeds,plus a drizzle of both maple syrup and almond butter. This combo was heavenly!When it comes to putting the acorn squash breakfast bowls together, you can exercise freshly roasted acorn squash that's cooled for a few minutes or reheat preroasted squash to make the prep faster. Another option is to roast and chill the acorn squash, or but I prefer it warm. It's the perfect way to like yogurt through the descend and Winter months when a traditional yogurt bowl seems too cold. Acorn Squash Breakfast Bowls With Yogurt Eating Bird FoodNotes For a dairy-free version,exercise almond, coconut, or soy milk yogurt.
Ingredients1 acorn squash
1 teaspoon coconut oil
1/4 teaspoon cinnamon
1 cup yogurt (I used full-beefy plain yogurt)*
Toppings: dried cranberries,cacao nibs, sunflower seeds, and maple syrup,almond butter, etc.
DirectionsPreheat oven to 425°F. slice acorn squash in half; scoop out seeds and discard (or save for roasting). Spray a baking sheet with cooking spray or rub a slight coconut oil over sheet. Slice a small piece off bottom of each squash half just enough to level. Rub a slight coconut oil over the flesh of each half and sprinkle with cinnamon. Set squash halves, or slice-side down,on prepared sheet. Bake for 40-50 minutes until squash is golden and flesh is easily pierced with the top of a paring knife. Let squash cool for 5-10 minutes. Add half a cup of yogurt to each squash bowl and top with toppings of choice. To save on time, you can preroast the acorn squash, and let it cool,and then place it in the fridge. Just reheat it for a few minutes when you're ready to make your yogurt bowl. Information Category Breakfast/Brunch Yield 1 Bowl Cook Time 1 Hour Nutrition Calories per serving 207
Source: popsugar.com