"Could not resist this cute little butternut squash from the farmers market last weekend ☺️ not only was it precious, but regular sized butternuts are super hard to cut, ya feel?! I was inspired by my friend @eatsbyames to make a butternut squash breakfast “bowl”."
Butternut Squash Breakfast Yogurt "Bowls"
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- Recipe Card
Prep time 5mins
Cook time 40mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 small butternut squash
- Non-stick cooking spray (avocado or coconut oil spray work best)
- Sprinkle of cinnamon
- 1 cup yogurt
- 1/3 cup granola
- Sprinkle of pomegranate seeds
- Drizzle of date syrup
- 2 tablespoons pecan butter
Method
Step 1
Preheat the oven to 400℉ and line a baking pan with parchment paper.
Step 2
Cut a mini butternut squash in half and remove the seeds and insides of the squash. Place the squash halves into the prepared pan, facing upwards. Spray the squash with avocado or coconut oil and season with cinnamon. Bake for 40 minutes.
Step 3
Let squash cool for 5 minutes and top with yogurt, granola, pomegranate seeds, pecan butter, and date syrup.