Breakfast Stuffed Delicata Squash

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(Note: this post was originally published on November 7, 2019. The date above reflects migration to the new platform.)

Squash for Breakfast??

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 quinoa. 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, 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!

Breakfast stuffed squash with maple syrup

Make it Work for YOU

The recipe I'm including here is really just a concept to get you started; you could take this idea and run with it however you like! Feel free to use whatever yogurt is your go-to (vegan if that's how you roll). You can switch up the fruit, use tahini instead of almond butter, use whatever granola you love, use nuts instead of granola, or use honey instead of maple syrup. The options are endless.

These adorable little squashes are all-stars for holiday entertaining; wouldn't they be such a fun breakfast for Thanksgiving morning?? You could stuff them yourself, or set up a toppings bar for everyone to stuff their own. However, they're equally as great for a busy weekday since you can prepare everything in advance and just re-heat and assemble in the morning.

Make-Ahead Tips

These breakfast stuffed squashes are make-ahead friendly, which means they're great for weekday meal-prep OR for a busy holiday morning! Cook the squash halves in advance and store them in a sealed container in the fridge. When you're ready for a cozy breakfast, just reheat one (or multiple!) in the microwave until hot, then stuff with your favorite fillings. If you really want to save time, you could pre-cut some fruit (i.e. things that won't brown, like oranges and cranberries). These squashes are most delicious when the squash is toasty warm but the toppings are cool, so I don't recommend stuffing them ahead of time.

Breakfast stuffed squash with maple syrup

Let's Talk Ingredients

Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.

  • Delicata squash. Assume half a squash for a hearty breakfast (although of course it depends on the size of the squash; you might want to cut a really big one into quarters). The recipe card is for two servings, but you can easily multiply as needed.
  • Oil for roasting
  • Yogurt. Whatever you like, vegan or non. I prefer to use a minimally-sweetened, creamy, vanilla yogurt like Siggi's Icelandic or equivalent. Remember that you'll be adding some maple syrup over the top for serving, so you might not need a sweet yogurt too.
  • Almond butter. Or whatever other nut/seed butter you love. Choose something that you think will go nicely with fall flavors.
  • Granola. Again, use what you love, but I'd suggest something with fall flavors (pecans, cinnamon, etc) rather than something tropical or chocolatey.
  • Orange
  • Fresh cranberries. I love the pop of tart flavor that fresh cranberries add, and they're so beautiful! That said, you can certainly use dried if you find fresh too tart or don't have them on-hand.
  • Pecans
  • Cinnamon
  • Maple syrup. Or use honey instead... or cinnamon-infused honey... or caramel sauce??

Close-up of breakfast stuffed squash with a fork

Closing Thoughts

This Breakfast Stuffed Squash is seriously delicious. The flavors make me feel like it's Thanksgiving morning and 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).

Whether you choose to enjoy this squash as a special holiday breakfast or a make-ahead weekday breakfast, I'm sure it will bring a smile to your face. Your fall and winter mornings need this cozy hug! Don't forget the maple syrup.

Breakfast stuffed squash with a bite taken out of it

Share It!

It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.

Suggested Pairings

Ginger Bee's Knees

Apple Cider Donut Oat Flour Cake

Banana Bread Granola

Orange Ginger Blueberry Tahini Muffins

Upside-Down Frittata

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.

Author:
Lee

Ingredients

  • 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

Instructions

  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!

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Please Share Your Thoughts!

Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.

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