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