![['Close-up of a bowl featuring acorn squash breakfast dish with yogurt and berries.', 'Side view of an acorn squash breakfast bowl topped with raspberries and walnuts.', 'A vibrant breakfast bowl containing acorn squash, yogurt, and a mix of fruits.', 'Delicious acorn squash bowl with candied walnuts and cranberries, photographed up close.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/acorn-squash-breakfast-bowls_1_U1.webp)
Acorn Squash Breakfast Bowls
A nutritious and delicious breakfast featuring roasted acorn squash filled with fresh fruit and toppings, perfect for a cozy morning.
Ingredients
Main
- 1 small acorn squash
- 0.5 teaspoon butter
- 0.5 teaspoon ground cinnamon
- 0.5 cup plain, non-fat Greek yogurt
- 0.25 cup fresh raspberries
- 1 tablespoon candied walnuts
- 1 tablespoon dried cranberries
- 1 tablespoon pure maple syrup
Instructions
- Preheat oven to 400°F (200°C). Cut the acorn squash in half and scoop out seeds.
- Rub each half with 1/4 teaspoon butter and sprinkle with 1/4 teaspoon cinnamon. Bake until tender, 35-40 minutes.
- Let the squash cool slightly, then fill each half with yogurt, raspberries, cranberries, walnuts, and maple syrup.
- Serve immediately and enjoy!
Notes
Feel free to add more toppings or adjust sweetness to taste.