What a whirlwind of a week! We had an 8-hour shoot yesterday creating some awesome new recipe videos to share, and we planned out our recipe calendar through February. I’m feeling incredibly excited about all the new recipes I have planned for you all in 2018.
But for now…it’s Thursday, and I’m leaving the country in two days (OMG!).
Recently I’ve been craving alllll of the warm breakfasts to start my morning. It probably has something to do with the 20-degree weather outside and few inches of snow covering my deck. Regardless, I’m not mad about skipping my post-workout smoothie and opting for something sweet, warm and cozy like this amazing breakfast acorn squash.
If you’ve been apart of the Ambitious Kitchen community for a while, you’ll notice that this is an updated version of an older recipe I created back in 2014. I like to go back to “vintage AK” every once in awhile and give some of my favorite recipes a little makeover.
So that’s exactly what I did with this delicious acorn squash. Let’s talk easy ingredients in here:
Acorn squash: I love the natural sweetness that acorn squash has, plus vitamin A and fiber. To me, it’s one of the most underrated squashes. Just wait until you roast it with a little coconut oil, cinnamon, and brown sugar. The best thing EVER.
Greek yogurt: The coolness of the yogurt paired with the fresh-out-of-the-oven squash is simply amazing. Plus you’ll get a nice protein punch that’s great post-workout. Feel free to use dairy-free yogurt of your choice, too.
Honey + nuts: A drizzle of honey and some crunchy nuts make every bite in here absolutely incredible. I like pecans and walnuts in here, but feel free to do whatever your heart desires.
When your sweet tooth cravings hit this combo is great for a healthy, satisfying dessert. Want to add a spoonful of peanut butter too? K good, now we’re besties.
Before you know it I’ll be creating spring and summer recipes for you, so be sure to get on the acorn squash train while you can. It might just be one of your favorite new breakfasts. xo!
I hope you love this breakfast acorn squash. If you make it be sure to let me know by leaving a comment below and rating the recipe. You can also upload a photo and tag #ambitiouskitchen! xoxo!
More healthy breakfast ideas:
Breakfast Baked Sweet Potatoes with Almond Butter, Banana & Chia
Healthy Chocolate Chip Sweet Potato Muffins
5-Ingredient Chia & Peanut Butter Granola + Raspberry Banana Greek Yogurt Parfaits
Nutrition-Rich Omega 3 Blueberry Breakfast Cookies
Healthy Breakfast Egg Muffin Cups
Protein-Packed Breakfast Acorn Squash
Ingredients
- 1 medium acorn squash
- 2 teaspoons 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
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Preheat oven to 400 degrees F. Line a baking sheet with foil.
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Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet.
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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.
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Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45-60 minutes or until squash is fork tender.
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Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tupperware if you are planning to enjoy this later.
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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!
Recipe Notes
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!
35 comments
Acorn Squash receipe
[…] 13. Protein-Packed Breakfast Acorn Squash […]
Sounds wonderful!
These are delicious! I hope you get a chance to try them 🙂
Fantastic!! I’ve already made this recipe twice!
Amazing!! Glad you’re enjoying it 🙂
Wonderful, thank you for sharing this. I am constantly looking for ways to up my breakfast game and this recipe is a 5 out of 5 LOVE IT
So glad you loved it! Perfect for fall.
Hi! What can I sub with the acorn squash? We don’t it here in my country
Hi! You could try butternut squash, though it won’t be as sweet. Alternatively, try a recipe like this one with sweet potato 🙂
[…] 5. Protein-Packed Breakfast Acorn Squash […]
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[…] 40. Protein-Packed Breakfast Acorn Squash […]
Just made this recipe this morning! Absolutely delicious. My grocery store only had golden acorn squash, but it still worked. Highly recommend!
Amazing! I’m glad you loved this one – perfect fall breakfast 🙂
You said bake …but at what temp ?
400 degrees Farenheit – the first step in the instructions is to preheat your oven to that temp, so then it will be ready to go 🙂
[…] 7. Breakfast Baked Acorn Squash […]
Holy moly is this delicious!! Super easy to meal prep, too. Just make sure you let the squash cool completely before putting it in the fridge; otherwise, you end up with moldy squash (oops),
haha oh no! I’m glad you were able to enjoy some of it though 🙂
I made this for my sister and we loved it! It was a delicious and easy dish to make. I had walnuts on hand so we used those instead of pecans. Will be making this again ❤
Perfect! So happy to hear that 🙂
Literally incredible, I used low-fat cottage cheese instead of yogurt and topped with a TBS of dried cranberries. SO SO good.
Perfect! So happy you loved it!
I’m going to make this tomorrow morning for guests at the bed & breakfast I run. It looks amazing! I LOVE squash! Do you have any suggestions for pairings? Examples of sides or even drinks I could serve with it?
Thanks you!
Nat
That sounds amazing! I love these with a savory side of breakfast potatoes, too 🙂
Such an easy recipe and so delicious for breakfast. I skip the brown sugar sometimes for less sugar!
Perfect! The best fall breakfast 🙂
If I don’t have coconut oil would olive oil work ok?
I’d suggest some melted butter to maintain the sweet flavor!
Easy, healthy, customizable, satisfying.
I admit I have a sweet tooth and my preference is to have something sweet at breakfast time. Something like this works perfectly – not overly sweet but just enough to make my coffee taste that much better, and really healthy.
My daughter made this first at college and loved it. So for sure a simple and straight forward recipe. Right away I told her to use it as a blueprint. I think she used some granola to sprinkle on top. For me, I use plain yogurt and a drizzle of honey. For some reason I didn’t like the crunch of anything extra in this. Today I added some raisins I had soaked in a simple syrup I made. So good! Thanks for this inspiration and reminder to use more of our fruits/veggies in unique ways!
Amazing! This one is great for customizing 🙂 Perfect breakfast!
Wonderful helpful and healthy recipes
What a delicious fall recipe. I used leftover plain acorn squash I already had baked, and just microwaved it with the cinnamon/coconut oil/brown sugar, and it turned out great!
Oh my goodness I had the acorn squash for breakfast this morning and it is Terrific. thank you for a great recipe.
Debbie Slover