Honey Roasted Acorn Squash Breakfast Bowls

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)


  • 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


  1. 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.
  2. 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.
  3. Bake 30-45 minutes, or until flesh is soft. Remove from oven and cool slightly.
  4. 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.


Make sure your granola is gluten-free and nut-free, if necessary.

Keywords: breakfast bowl, honey roasted acorn squash, squash breakfast bowl