Roasted Acorn Squash Yogurt Bowls
Half breakfast, half dessert — these roasted acorn squash “bowls” are cozy and sweet. The squash gets caramelized with maple and cinnamon, then filled with creamy yogurt, crunchy granola, and your favorite toppings. It’s everything you love about a fall yogurt bowl, but prettier and way more fun to eat.
Servings 2 Servings
Calories 377kcal
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.
Nutrition
Serving: 1Serving | Calories: 377kcal | Carbohydrates: 57g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 19mg | Potassium: 913mg | Fiber: 5g | Sugar: 18g | Vitamin A: 792IU | Vitamin C: 24mg | Calcium: 124mg | Iron: 3mg