Roasted Honeynut Squash Breakfast Bowls

Sweet roasted squash + maple cinnamon yogurt + homemade granola + a drizzle of nut butter = some serious fall breakfast vibes.

It’s kind of like eating a personal sized pumpkin pie for breakfast, and I seriously cannot get enough.

Have you gone out and bought every last honeynut squash at the store yet? Saved all the seeds and planned out your personal honeynut patch for next fall? Feverishly texted all your friends and family to see if they’ll buy you as many as they can whenever they come across them at their local grocery stores? Created an entire post on the internet dedicated to an obscure hybrid variety of squash?

WELL, I HAVE.

And I regret absolutely nothing.

Just to be clear: I don’t think honeynut squash is the greatest food to ever exist in the history of cultivated crops; I just think it’s better than pumpkin (…and happens to be excessively cute). And, in the case of this recipe, it is the perfect size for a single serving of squash, loaded up with all the breakfast goods.

So, let’s do this thing.

Grab yourself some honeynut squash, and let’s make breakfast!

First, those little cuties get cut in half and roasted until tender. Since they’re so small, they take much less time to roast than butternut or pumpkin.

Next, throw together a batch of your favorite granola (or use a store-bought granola you love), stir a little cinnamon and maple syrup into your favorite yogurt (I used full-fat greek), and grab your favorite nut butter out of the pantry (peanut butter, almond butter, or tahini and my personal faves).

When you’re ready to eat, scoop the seeds out of the roasted honeynut (either warm and freshly roasted, or cold from the fridge up to 5 days later) and mash up the flesh right inside the skin. If you’re feeling extra fancy, go ahead and shake a little cinnamon and cardamom into the squash while you mash it.

Scoop a dollop of yogurt into the squash, pour a hearty shake of granola on top, and drizzle with nut butter.

All that’s left to do is grab a spoon and dig in.

Trust me, the combination of sweet, dense roasted squash with creamy sweet yogurt, crunchy granola, and nut butter is so very satisfying for breakfast.

Also, fear not: for those of you who don’t have access to honeynut squash or a team of friends and family ready to scour their grocery stores for you at a moment’s notice, I’ve left some alternate options in the recipe notes below that yield an equally tasty breakfast even without honeynut squash.

If you make this fun breakfast bowl, let me know what you think! Leave a comment below, or take a picture and share it with me on Instagram so I can see!

Roasted Honeynut Squash Breakfast Bowls

Time: 40 minutes
Serves: 4

Ingredients:

• 2 honeynut squash*
• 1 cup granola, either homemade or store-bought
• 1 cup full-fat greek yogurt
• 1 Tablespoon maple syrup
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 cup nut or seed butter (peanut butter, almond butter, or tahini are my favorites)

Instructions:

1. Roast the squash up to 5 days in advance: Preheat oven to 350 degrees Fahrenheit. Cut the stem off each squash, then cut in half lengthwise. Place cut-side down on a large sheet pan or baking dish. Bake for 25-30 minutes, or until tender. A fork or knife should easily slide through the skin into the flesh, with no resistance. Let cool completely, then transfer to an airtight container in the fridge.
2. If making your own granola, mix together the ingredients and bake according to instructions. Store leftovers in an airtight container at room temperature.
3. Stir together the yogurt, maple syrup, cinnamon, and vanilla in a small bowl. Taste and add more maple syrup, if needed, to please your tastebuds.
4. When ready to eat: scoop out the seeds from a roasted squash half, use a spoon or fork to mash the flesh (a pinch each of cinnamon and cardamom is nice here, if you’re feeling it), then dollop in 1/4 cup of yogurt, sprinkle on 1/4 cup of granola, and drizzle with a Tablespoon (more or less, to taste) of nut or seed butter, and serve immediately.
5. Leftover roasted squash and spiced yogurt will keep in the fridge for up to 5 days. If you prefer to eat these with warm squash, simply reheat yours in the microwave or toaster oven before assembling and eating. I usually just keep mind cold.

NOTES: I prefer to roast the squash and make the granola in advance, then just assemble and eat cold later in the week .If you’d like, these can be enjoyed warm on the same day you roast them! If you don’t have access to honeynut squash, try making these with sweet potatoes instead! Large sweet potatoes, cut in half lengthwise, should take about the same amount of time to roast and make an equally delicious breakfast bowl!

MAKE IT VEGAN: use your favorite vegan yogurt in place of the greek yogurt.

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