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
- 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
- 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!
You can use vanilla greek yogurt or even plain yogurt.
If you are vegan or dairy free, try using an almond, soy or coconut yogurt. The squash is even wonderful without yogurt!
Feel free to use maple syrup instead of honey and walnuts or almonds instead of pecans!