Acorn Squash Bowls are the cozy fall breakfast you didn’t know you needed. The squash turns golden and caramelized in the oven, then gets filled with creamy yogurt, crunchy granola, and a drizzle of maple syrup. It’s warm, sweet, and a little unexpected, like dessert for breakfast but in a wholesome way. Perfect for slow mornings or to impress brunch guests without even trying.
Ingredients
Here’s what you’ll need to make these Acorn Squash Bowls. Simple fall ingredients come together for a cozy, caramelized breakfast that feels special but couldn’t be easier.
- Acorn squash: The star of the show, roasted until tender and naturally sweet.
- Olive oil or melted butter: Helps the squash caramelize and adds a rich, toasty flavor.
- Maple syrup: Brings sweetness and that classic fall flavor, plus a drizzle for serving.
- Cinnamon: Adds warmth and spice to balance the sweetness.
- Salt: Just a pinch to bring everything together.
- Greek or vanilla yogurt: Creamy and cool, the perfect contrast to the warm squash.
- Granola: Adds crunch and texture. Try it with Brown Butter Maple Granola.
- Toppings: Fresh figs, apples, or pears for fruitiness; toasted nuts or seeds for crunch; and a swirl of nut butter if you’re feeling fancy.
See recipe card for full list and quantities of ingredients.
Serving Suggestions
These Acorn Squash Bowls are best served warm, right out of the oven when the edges are caramelized and the centers are soft and golden. Spoon in a generous scoop of creamy yogurt, then pile on your favorite toppings. I love using my Brown Butter Maple Granola for crunch and warmth. Add a drizzle of extra maple syrup, a few slices of fig or pear, and maybe a dollop of nut butter if you’re in the mood for something extra cozy. They’re perfect for a slow weekend breakfast, a fall brunch spread, or even a light dessert that feels wholesome and comforting.
📋 Recipe
Roasted Acorn Squash Yogurt Bowls
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Equipment
- Sheet pan
- Parchment paper
- Spoon (for scooping seeds)
- Small bowl for glaze
Ingredients
- 1 medium acorn squash halved and seeds removed
- 1½ tablespoon olive oil or melted butter
- 2 tablespoons maple syrup plus more for serving
- ½ teaspoon ground cinnamon
- Pinch of salt
- 1 cup vanilla yogurt or Greek or coconut yogurt
- ½ cup granola try my Brown Butter Maple Granola
- Toppings: sliced figs apples, or pears; toasted nuts or seeds; drizzle of nut butter
Instructions
- Prep the squash: Preheat oven to 400°F and line a sheet pan. Slice squash in half lengthwise and scoop out the seeds.
- Roast: In a small bowl, whisk together olive oil (or butter), maple syrup, cinnamon, and salt. Brush over the squash halves. Roast cut-side up for 30–40 minutes, until tender and caramelized at the edges.
- Fill: Let cool slightly, then spoon yogurt into the cavity of each squash half. Top with granola, fruit, and a drizzle of maple syrup.
- Serve: Serve warm or at room temperature — right from the squash with a spoon.
Notes
- Prep ahead: Roast the squash halves in advance, then reheat and fill for an easy brunch.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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