acorn squash breakfast bowl


All your favorite breakfast goodies put in one sweet acorn squash bowl to make us feel like fall has finally arrived.


acorn squash breakfast bowl with greek yogurt and granola

I love this acorn squash breakfast bowl because it means that fall has arrived and brought squash season with it! One of my favorite vegetables is winter squash — pretty much of any kind! There are so many varieties: butternut, spaghetti, acorn, delicata, buttercup, kabocha, pumpkin, etc. I think my #1 is the kabocha squash, which is not quite as common as others, but it should be! It’s divine. It’s very creamy making it perfect for purees as well as roasting.

Second on that list is probably acorn. Partly because they are just begging to be stuffed with deliciousness! There’s just something extra fun about putting food inside a food bowl, ya know? I’m talking fried rice in a pineapple, fruit salad in a watermelon, and even the good ole stuffed pepper!

This recipe originated from some of my fellow dietetic interns (Hiiiii Amanda & Kayla!), and we even made this video during our internship to show you how simple it can be to make this acorn squash breakfast bowl ahead of time!

cooked acorn squash halves

It’s both a very simple + versatile recipe because basically, once you’ve got your acorn squash bowl, you can fill it with whatever your heart desires! Greek yogurt + granola, oatmeal + nut butter drizzle, fruit + yogurt, cereal + milk… I haven’t actually tried that last one, but I bet it would work too! You could just eat the squash after you finish the cereal! 😉 I’m sure it would look extra fancy.

I give you a few different options in this recipe. It may look like it’s not very practical for busy mornings or bringing it for breakfast at work, but if you just microwave it the night before, you’re 90% of the way done! I’ve enjoyed this both cold from the fridge and piping hot. I think the majority will prefer it warm, but why not give both ways a shot?

acorn squash breakfast bowl

  • Prep Time: 5m
  • Cook Time: 8m
  • Total Time: 30m


  • 1 acorn squash
  • ground cinnamon
  • greek yogurt or cooked oatmeal
  • additional toppings such as granola, nuts, fresh/ dried fruit, nut butter, etc.


  1. Using a sharp knife, carefully slice the acorn squash in half, vertically from the stem. Scoop out & discard the seeds.
  2. To cook the squash you have two options: 1) MICROWAVE: Flesh side down, place the two halves on a microwave safe plate. Microwave for approximately 8 minutes or until tender. This may take more or less time depending on the size of your acorn squash. 2) OVEN: Preheat to 425ºF. Place the two halves flesh-side down on a greased &/or foil-lined baking sheet. Bake for about 45 minutes, or until tender.
  3. Allow to sit 10-15 minutes.
  4. Sprinkle cinnamon, to taste, on the squash flesh. Using a fork, gently scrape the flesh of the squash away from the sides, mixing with the cinnamon as you go.
  5. Fill with greek yogurt or cooked oatmeal before adding additional toppings! Enjoy!
  6. COLD OPTION: You may also enjoy this squash bowl cold! Refrigerate overnight or place in freezer for 30 minutes or until you reach your desired temperature. Then, continue with steps 5 & 6.
  7. MAKE AHEAD: Prepare the acorn squash from steps 1-3, tightly wrapping it in foil and placing it in the refrigerator until ready for use. Then, you may reheat it in the microwave for 1-2 minutes until desired temperature is reached. Fill with all the goodies + enjoy!

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