HOWEVER what you will find at Trader Joe’s this time of year is basically everything you could ever need for all of your fall recipes. I mean talk about pumpkin overload! They had pumpkin cornbread mix, pumpkin risotto, pumpkin bagels, pumpkin crackers, pumpkin butter and probably a million other things I didn’t catch. After this I realized that Trader Joe’s and I are soulmates and that I should actually just move in the grocery store to fulfill my lifelong dream of eating pumpkin things every day. I would even wear a Hawaiian shirt and ring that damn bell. I’d be the next Wally (you won’t get that if you’re not a TJ’s shopper.)
Yep. Sometimes I’m just that basic girl.
Anyway while at TJ’s I noticed that they had acorn squash on sale which makes me absolutely giddy. For me, acorn squash is a another fall FAVORITE. Have you guys tried it? I feel like it’s one of the most underrated squashes out there and so I’m here to convince you to try it because if you love sweet potatoes, you’re bound to love acorn squash too! I think I’m such a huge fan because its natural sweetness (similar to good old sweet potatoes.)
BOTTOM LINE: It’s delicious and super good for you (lots of vitamin A, C and fiber). Get with it.
I don’t know where I got the idea to put yogurt in the squash but I figure sour cream is good on potatoes and squash is similar to potatoes so why not try greek yogurt?
I call this the holy grail of all breakfasts. The warm cinnamon sweet acorn squash paired with creamy cool greek yogurt, a drizzle of honey and some crunchy pecans is simply sensational. Best breakfast I’ve had in quite sometime!
I hope you give it a try. Sometimes I eat it for dinner after a long run. Mmmmm you can’t go wrong. xo!
Breakfast Baked Acorn Squash with Greek Yogurt, Honey & Pecans
Ingredients
- 1 medium acorn squash
- 1 teaspoon coconut oil
- 1/2 teaspoon cinnamon
- 2 teaspoons brown sugar
- 1 cup nonfat plain greek yogurt, divided
- 2 teaspoons honey
- 2 tablespoons chopped pecans
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with foil.
- Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet. In a small bowl, mix together coconut oil and cinnamon. Use your fingers to rub each half of the flesh of the acorn squash with the coconut oil and cinnamon mixture. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45 min-1 hour or until squash is fork tender.
- Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tubberwear if you are planning to enjoy this later. When ready to serve, make sure squash is warm then scoop 1/2 cup yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!
31 comments
Love acorn squash. Sweet potatoes, thats exactly the flavor. I stuffed mine like a stuffed pepper the other week – so yummy 🙂 The sweetness is intense and the squash is just so soft. YUM! This breakfast looks AMAZING! Love the honey and pecan pairing! Thanks for sharing.
I am in love with squash, and breakfast is my best meal. You gave new ways not to be unfaithful to them. Only for smoothies and oat
Absolutely loving this squash! I put yogurt on baked sweet potatoes for breakfast all the time and people always think I’m kind of weird. But it’s so good! Can’t wait to try it with acorn squash!
Oh my goodness, this looks so delicious! I absolutely love acorn/anykindofwinter squash! Seriously, I recently made a “five fall favorites” list on my blog and the #1 thing was squash. Yep, I’m that bad. I could literally eat it for breakfast, lunch and dinner. Oh, I wish I could be run over by small children and mini shopping carts! You’re so lucky to live near a Trader Joe’s – the closest one is 2 hours away from us. waa. I want this for dinner now. Pinning!
Ugh I know! The world needs more squash!
I love this combo! I never thought about eating this type of thing for breakfast but now I will try it!
Do you think the roasted acorn squash would hold up to make ahead and microwave in the morning?
Yep, definitely! I’ve done this several times. 🙂
Squash for breakfast?! You are QUEEN. Love this!
Love this idea!
I make acorn squash the way my mama did. I roast it with apples, cinnamon and butter inside. Yum! What a great idea to make it for breakfast. Woodbury tjs is far less insane. Do you shop at the Minneapolis store?
“Sometimes I’m just that basic girl.” I’m in tears laughing. Giiirl, you anything but basic.
Thats a delicious breakfast!! YUM! 🙂
I wish we had TJ’s in Canada – it is amazinngg and has everything! You are hilarious and this breakfast is genius!! 🙂
very creative! I might have to use my acorn squash for breakfast 🙂
Love this creative breakfast idea!
Thanks Gaby!
This is seriously off the hook!
Haha thanks Liz! I know you’d love it!
Just tried this… and LOVE IT!! Many thanks!
Oh my goodness, you’ve got a new follower based off this recipe alone! We had this for breakfast after our work out this morning, skipped the brown sugar and used vanilla Greek yogurt and it was amazing!!! Husband even asked for it to be on the repeat list. Win!
My second time to make it but I am serving it as a light dessert! I did use Greek yogurt from whole milk though. Cabot is by far my favorite for its smooth flavor.
That sounds perfect!
Just made this today. I had to modify slightly with olive oil instead of coconut, but used coconut sugar instead of brown, and only had almonds and honey vanilla yogurt on hand. However it’s still delicious. Too sweet for my father in law though. He’s not a fan of sweet in the morning. Now determined to make a more savory version… maybe butter and plain yogurt more like one would have at dinner. I think the best things is being two halves.. I can do one sweet & and one not!
Perfect! One sweet + one savory would be delicious. I love this recipe for lunches + side dishes 🙂
I never had acorn squash before, made it this a.m., and it’s so good! I sprinkled some pomegrantes on mine.
Perfect breakfast! Pomegranates sound delicious.
favorite fall breakfast right here!!
This was amazing and what a flavor profile! I didn’t expect it to be that good! I used maple syrup instead of honey. I’m so excited I get to have the other half for breakfast tomorrow! Also, it was nicely filling.
Perfect! So glad you enjoyed!