Breakfast Stuffed Delicata Squash

Alright, stay with me here. I have a bit of an odd idea, but I promise it's awesome. Get ready for breakfast stuffed squash!

Yes, I know it sounds weird. Usually when I stuff a squash, it's with beans and veggies and cheese. But there's no reason you can't do it in a sweet way, and it actually makes so much sense with the sweetness of the squash.

I'm a huge believer in starting every day with veggies; for me, that's usually a smoothie and sometimes a salad. But neither of those options are very appealing on a chilly fall or winter morning. That's why you need this squash in your life! It's like a big, fuzzy, comforting hug.

This squash is stuffed with breakfast staples: creamy yogurt (dairy or non), almond butter, fruit, granola, and a drizzle of maple syrup. It's basically a granola bowl, but in a squash instead of a bowl. These are all such familiar morning foods to most Americans, so it isn't a stretch to call this breakfast, but with additional veggie power.

To make this squash more fall-appropriate, I love adding cranberries, oranges, cinnamon, and pecans. It feels almost like Thanksgiving!

Of course, you really could do whatever you want here with ingredients and flavors. Use different flavors of yogurt and granola; use different fruits; top it with honey instead of maple syrup; use peanut butter or tahini instead of almond butter. It's a blank canvas for all your creative desires.

This would be a great breakfast to make ahead, too. Roast a bunch of squash over the weekend, and use them to power your whole week. You can eat the squash cold, hot out of the oven, or reheated; do what works for you. Just store your toppings separately until you're ready to eat so that things don't get soggy.

This Breakfast Stuffed Squash is seriously delicious. The flavors make me feel like it's Thanksgiving morning. The textures are such a lovely combination of creamy and crunchy.

Plus, nutritionally-speaking, this breakfast option is a winner. It's a great combination of veggies, fruit, protein, and some healthy fat. It could even make for a great breakfast-for-dinner (speaking from experience).

Your winter mornings need this cozy hug! Don't forget the maple syrup.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Looking for another breakfast that features veggies? Check out this Winter Breakfast Salad that has a lot of the same flavors.

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • Delicata squash. Assume that one squash will yield two servings, since you'll cut it in half.
  • Yogurt. Choose something luscious, creamy, and minimally-sweetened. Either dairy or non-dairy is fine. I like using vanilla Icelandic yogurt best, but choose whatever flavor you think will best complement your squash.
  • 1-3 tbsp almond butter
  • Handful of granola
  • Half an orange
  • Small handful of fresh cranberries. Or use juice-sweetened dried ones if you're not into the super-tart fresh ones.
  • Few pecans
  • Cinnamon
  • Maple syrup
Thoughts About Method
(These are all just suggestions, be creative and make it yours) 

  1. Preheat the oven to 425 and oil a baking sheet (I like to use coconut oil).
  2. Cut your squash in half length-wise and scoop out the seeds.
  3. Roast at 425 cut-side down until tender. Check it frequently! This could take as little as 20 minutes for a small squash, as long as 35 for a big one.
  4. If you plan to save some squash for later, keep them in a tightly-sealed container in the fridge. They'll reheat quickly in the microwave.
  5. When you're ready to serve, stuff the squash with a big dollop of yogurt.
  6. Drizzle with almond butter (hint: you can microwave it with a tiny bit of coconut oil if you need it to thin out a bit for optimal drizzling).
  7. Top your creation with a handful of granola, some sliced orange and cranberries, a few roasted pecans, and a sprinkle of cinnamon.
  8. Drizzle the whole mess with maple syrup. The stickier and messier, the better!


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