Recently I’ve been craving alllll of the warm breakfasts to start my morning. It probably has something to do with the sun setting at 4pM and the 40 degree weather outside. Regardless, I’m not mad about opting for something sweet, warm, and cozy like this amazing breakfast acorn squash.
If you’ve been a part 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 a while and give some of my favorite recipes a little makeover.
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.
Ingredients in this breakfast acorn squash
I love this breakfast recipe because it’s filled with unique, warming flavors, but uses super simple ingredients (and is easy to customize!) Here’s what you’ll need:
- Acorn squash: you’ll get delicious, natural sweetness from the acorn squash itself, plus vitamin A and fiber. To me, it’s one of the most underrated squashes.
- For baking: we’re rubbing the acorn squash halves with a little coconut oil, cinnamon, and brown sugar to give it extra cozy flavor before baking.
- 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.
- Toppings: a drizzle of honey and some crunchy nuts make every bite in here absolutely incredible. I like pecans in here but feel free to do whatever your heart desires.
Customize your breakfast acorn squash
Because this recipe uses simple ingredients, it’s super easy to customize with your fav toppings! Here’s what I can recommend:
- Choose your yogurt: you can easily keep this recipe dairy free by using your favorite dairy free yogurt. I think vanilla yogurt would also be perfect!
- Pick your toppings: feel free to get creative here! Walnuts would be perfect, as well as maple syrup, nut butter, dried fruit, sliced bananas, or even nutritional boosters like chia seeds or hemp seeds. You could even top each squash with my famous Chunky Healthy Granola!
How to cut acorn squash
To cut your acorn squash, you’ll need a sharp chef’s knife and a sturdy cutting board:
- Cut off the end of the acorn squash with the stem on it. You really don’t need to cut much off, but probably 1/4 inch.
- Stand your acorn squash vertically on the end that you just cut off. This provides a stable base for you to make a cut without cutting your fingers or hand. Make a vertical cut down the middle of the acorn squash.
- Finally, scoop out the seeds. Now you’ve successfully cut your acorn squash in half!
Delicious breakfast acorn squash in 3 easy steps
- Prep your squash. Start by cutting your acorn squash in half, scooping out the seeds, and placing the halves face up on a foil-lined baking sheet. Mix together the coconut oil & cinnamon and rub the mixture on each half of the flesh of the squash halves.
- Sweeten & bake. Rub a little brown sugar into the flesh of each squash half, then bake them up until the squash is fork-tender.
- Cool, stuff & devour. Let the squash cool for a few minutes, then add the yogurt, honey, and pecans (or any toppings you’d like!)
Prep this recipe ahead of time
You can easily prep this breakfast acorn squash ahead of time by baking up the acorn squash with the spices 1-2 days before you’re going to eat it! Let the squash cool, then store it in an airtight container in the refrigerator. When you’re ready to enjoy, simply heat the squash halves in the microwave until warm, add your toppings, and enjoy.
More breakfast recipes you’ll love
- Chai-Spiced Sweet Potato Pancakes
- Pumpkin Pie Baked Oatmeal
- Chai-Spiced Butternut Squash Muffins with Salted Honey Glaze
- Good Morning Coffee Lover’s Smoothie
- Butternut Squash Bacon Spinach Quiche
Get all of my breakfast recipes here!
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!
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Protein-Packed Breakfast Acorn Squash
5 from 10 votes
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Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
ServesServes 2 servings
Delicious breakfast acorn squash baked with spices and stuffed with protein-packed yogurt, pecans, and a drizzle of honey. You'll LOVE this unique, delicious way to serve acorn squash during the fall and winter months!
Ingredients
- 1 medium acorn squash
- 2 teaspoons coconut oil
- ½ 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 45-60 minutes or until squash is fork tender.
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.
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!
Nutrition
Serving: 1servingCalories: 255calCarbohydrates: 37gProtein: 14gFat: 7.5gFiber: 4.3gSugar: 13.4g
