Breakfast Stuffed Delicata Squash

Stuffed squash for breakfast?? It's definitely a "do" when the squash is filled with creamy yogurt, crunchy granola, seasonal fruits, and sweet maple syrup. This cozy meal works beautifully all fall long, is great for meal-prep, and really shines for holiday entertaining.


  • Delicata squash
  • Oil of choice for roasting
  • 0.5 c yogurt of choice
  • 2 tbsp almond butter
  • Handful of granola
  • Small orange
  • Small handful of fresh cranberries
  • Small handful of roasted salted pecans
  • Sprinkle of cinnamon
  • Maple syrup for serving


  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 halves 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 halves 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 with maple syrup. The stickier and messier, the better!