Here’s a sweet option for a roasted acorn squash breakfast bowl! I filled it with Siggi’s pumpkin spice yogurt for a seasonal flavor, then added the rest of my rosemary tahini apple crisp, toasted, (see my blog post here for the recipe), some blueberries, and a drizzle of creamy peanut butter! It was delicious!
You can add any combination of fruit, nuts, granola, etc to this. As I mentioned in my earlier squash post, I love to make one half of the squash sweet and the other savory when I make acorn squash, so see my previous post for a savory option!
1. Preheat oven to 375 F. Cut an acorn squash in half, and scoop out the insides with a large spoon - save the seeds to roast!
2. Brush or spray the squash halves with olive oil. Sprinkle cinnamon on top to cover the surface of the squash.
3. Cook at 375 F for 35-40 minutes, until the squash is soft when poked with a fork. Toss the seeds with olive oil and a dash of salt and cinnamon, then add to the oven for the last 10-15 minutes.
4. Once the squash has cooled, fill the opening with yogurt, berries, granola, whatever your heart and stomach desire!