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Maple Roasted Butternut Squash Yogurt Bowl: Fall's Cozy Delight

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Calories 350
Enjoy a warm, nutritious bowl combining roasted butternut squash with creamy yogurt and sweet maple syrup, perfect for cozy fall mornings.

Ingredients

Main

  • 1 cup Greek Yogurt (Substitute with dairy-free yogurt for a vegan option.)
  • 1 medium Butternut Squash (Peel and cube for best texture.)
  • 2 tablespoons Maple Syrup (Use pure maple syrup for best flavor.)
  • 1 tablespoon Olive Oil (Avocado oil is a great alternative.)
  • 1 teaspoon Cinnamon (Adjust to taste for a more pronounced flavor.)
  • 1/4 cup Nuts (Pecans or Walnuts, roast for enhanced flavor.)
  • 2 tablespoons Seeds (Pumpkin or Sunflower, alternative for nut allergies.)
  • 1 tablespoon Honey (Adjust based on sweetness preference.)
  • 1/4 cup Dried Cranberries (Use any other dried fruits as substitutes.)

Instructions 

  • Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, cinnamon, and a tablespoon of maple syrup. Roast for 30-40 minutes until tender.
  • In a bowl, combine Greek yogurt with remaining maple syrup and honey.
  • Once the squash is roasted and slightly cooled, layer it over the yogurt in serving bowls.
  • Top with nuts, seeds, and dried cranberries for added crunch and sweetness.
  • Serve immediately and enjoy a cozy, fall-inspired breakfast.

Notes

This bowl is perfect for a nutritious start to your fall day, combining warm roasted squash with creamy yogurt and sweet toppings.
Calories: 350kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: butternut squash