Honey 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
Scale
- 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