Get a delicious serving of sweet fall veggies first thing in the morning with this honey roasted acorn squash breakfast bowl! With a healthy dose of probiotics and prebiotics, it’s a great way to naturally support your gut health. (vegetarian, gluten-free, nut-free)
This post is sponsored by Capilano Beeotic® Honey. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!
Do you ever get excited about a new fruit or vegetable, only to get home and have no idea what to do with it? I’m that way with winter squash a little bit. I love when all of the beautiful acorn squash and other winter squash start to appear when the weather cools down, and I just can’t resist picking up a couple.
But then I get home and realize that I have no plan for these pretty squash.
You know I’m not going to waste food, so I do what I always do with things I’m not sure Mr. Table will be thrilled about eating – I make them into breakfast!
I’ve found that this simple honey roasted acorn squash with cinnamon is such a delicious way to prepare acorn squash, and it makes an easy and tasty breakfast when paired with Greek yogurt, granola and pumpkin seeds. And it makes your house smell heavenly while it cooks!
To make this yummy honey roasted acorn squash, simply cut the squash into quarters (you’ll need a very sharp knife!), scoop out the seeds, and place the squash on a baking sheet. Then sprinkle with cinnamon and drizzle with Beeotic Honey and roast until it’s nice and tender.
Beeotic Honey is specialty honey from Australia that has been clinically tested and shown to naturally contain 340 mg of prebiotics per serving. (Remember that prebiotics is simply a special type of carbohydrate that humans can’t digest, so it moves on to the gut, where it helps feed the good bacteria that live there.) And each batch is tested to ensure that it provides the prebiotics it claims. So you can support your gut health in a sweet way!
And since these breakfast bowls contain prebiotics and probiotics (thanks to Greek yogurt), they’re a great way to start your day off in a healthy way that is also good for your gut.
After you’ve cooked your prebiotic honey roasted squash, you can make your breakfast bowls right away, or refrigerate the squash to make breakfast prep quick and easy the next morning. Customize them any way you’d like with different granolas, seeds or nuts, and even add fruit, if you want. You’ll get a nourishing serving of vegetables along with pre- and probiotics first thing in the morning!
Did you make this recipe? Please leave a star rating in the comments!
PrintHoney Roasted Acorn Squash Breakfast Bowls
Get a delicious serving of sweet fall veggies first thing in the morning with this honey roasted acorn squash breakfast bowl! With a healthy dose of probiotics and prebiotics, it’s a great way to naturally support your gut health. (vegetarian, gluten-free, nut-free)
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: breakfast
- Method: baked
- Cuisine: American
Ingredients
- 1 large acorn squash
- 1/4 tsp ground cinnamon
- 2 tbsp Capilano Beeotic® Honey, divided
- 2 cups plain Greek yogurt
- 1/3 cup granola
- 1/4 cup pepitas
Instructions
- Heat oven to 400°F. Use a sharp knife to cut squash into fourths. Scoop out the seeds and discard, or save for another use.
- Place squash, skin side down, on a baking sheet lined with parchment or a silicone baking mat. Sprinkle flesh with cinnamon and drizzle with 1 tbsp of the Beeotic honey.
- Bake 30-45 minutes, or until flesh is soft. Remove from oven and cool slightly.
- Divide yogurt between 4 bowls. Add a piece of roasted squash to each bowl. Sprinkle with granola and pepitas. Drizzle with remaining honey and serve.
Notes
Make sure your granola is gluten-free and nut-free, if necessary.
Keywords: breakfast bowl, honey roasted acorn squash, squash breakfast bowl
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