Imagine starting your day with a breakfast so stunning, it looks like it belongs in a gourmet restaurant but takes just 40 minutes to prepare. This vegan Acorn Squash Breakfast Bowl isn't just a meal—it's a culinary experience that combines the warm, comforting embrace of roasted squash with creamy, cinnamon-infused oats, creating a breakfast masterpiece that will make your taste buds dance and your body thank you.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 2 servings
Ingredients
- 1 acorn squash, halved and seeded
- 1 cup cooked oats
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- Plant-based milk for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the acorn squash in half lengthwise and scoop out the seeds using a spoon. If needed, trim a small slice from the bottom of each squash half to help them sit flat on the baking sheet.
- Lightly brush the inside of the squash halves with a small amount of plant-based oil or water to prevent sticking. Place the squash cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, prepare the oatmeal. Cook the oats according to package instructions, using plant-based milk for extra creaminess.
- Once the oats are cooked, stir in maple syrup and ground cinnamon, mixing until well combined.
- Remove the roasted squash from the oven and carefully flip the halves cut-side up using oven mitts.
- Fill each squash half with the prepared oatmeal, distributing evenly.
- Top the filled squash with chopped walnuts and dried cranberries.
- Drizzle additional maple syrup over the top if desired, and serve immediately while warm.
- Optional: Add a splash of plant-based milk around the oatmeal for extra moisture and creaminess.
Tips
- Choose a ripe, firm acorn squash with deep green color and no soft spots for the best flavor and texture.
- To make cutting the squash easier, microwave it for 2-3 minutes to soften slightly before slicing.
- For extra flavor, consider toasting the walnuts before adding them to enhance their nutty profile.
- Use a high-quality, thick plant-based milk like oat or cashew milk for maximum creaminess in your oatmeal.
- If you prefer a sweeter dish, experiment with adding a sprinkle of coconut sugar or a drizzle of agave nectar alongside the maple syrup.
- For meal prep, you can roast the squash and prepare the oatmeal in advance, storing them separately and assembling just before serving.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 8g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
