I know I’m probably a little late on the winter squash bandwagon here, but let’s be real: during the winter months you really can’t get anything better than a great squash recipe, am I right? But what if I told you that THIS recipe you can literally eat any time of day? Specifically that I ate it for breakfast and totally loved it, even eliciting jealous looks from Nate who claims to only ever eat traditional breakfast foods?
Because y’all, this is a really simple and really delicious winter squash recipe that will rock your regular breakfast lineup. Promise.
In true Heather fashion I continue to oscillate on the subject of liking or not liking oatmeal these days. Sometimes it’s literally the only thing that sounds good for breakfast and then other days I could care less. I think that’s what makes our relationship so exciting though; the mystery on how I’m going to feel on any given day.
So since the weather’s been FAH-REEZING the past few days and I’ve had more than my fill of nachos + Christmas movies, I think it’s time to move forward with some healthy goodness. Packed with veggies and fruit and whole grains kind of goodness. THIS kind of goodness. Join me, won’t you?! 🙂
Ingredients
- 1 acorn squash
- 2/3 cup old-fashioned rolled oats
- 2 Tbsp brown sugar
- 2 Tbsp coconut oil or butter (I like coconut oil because it adds a little sweetness without adding more sugar)
- 1 large sweet apple (Honeycrisp for life!)
- 1 tsp ground cinnamon
- pinch of salt
Instructions
- Preheat oven to 400.
- Cut a tiny part of the ends off of the squash; this will help stabilize the halves while baking.
- Cut the squash in half and scoop out the seeds and pulp; discard.
- In a bowl combine the oats, brown sugar, coconut oil or butter, cinnamon and salt until crumbly and evenly distributed.
- Peel and chop the apple; toss with the oatmeal mixture.
- Spoon the mixture evenly into the acorn squash halves. It may mound up over the top, but that's fine!
- Place the halves in a baking dish, place the dish in the oven, and then carefully fill the dish up with water about 1/2-inch up the side of the dish.
- Bake at 400 for 60-75 minutes until the squash is very tender and the topping is golden brown.
- Let cool for about 10 minutes before digging in, then serve as-is or with a drizzle of maple syrup.
I only recently discovered how much I love acorn squash. This sounds fabulous, Heather!
Oatmeal + squash, whaaat? I’m so intrigued. Never even tasted acorn squash before, but I might have to muster up the courage to try this!
Oh girl, you’ll love it! It’s a nuttier version of butternut – I love it!
How adorable! And creative! Love this 🙂
Thank you! I was pretty excited that it turned out so good 🙂
This sounds delicious! I have a lot hate relationship with oatmeal but I know I’d love it this way.
Totally understand, I’m the same way! I hope you like it like this!
I adore squash and now you have me wondering why I don’t eat it for breakfast every day? SOLD!
I know, right?! I like to make mine the night before, wrap them in plastic wrap, and then you can put them in the oven while you’re getting ready the next morning!