Description
A cozy and wholesome fall breakfast bowl made with maple-roasted butternut squash, creamy yogurt, crunchy granola, and toasted pecans. Comforting, nutritious, and easy to customize.
Ingredients
1 cup butternut squash, peeled and cubed
1 tablespoon maple syrup
1/2 teaspoon ground cinnamon
Pinch of sea salt
1 cup Greek yogurt or plant-based yogurt
1/4 cup granola
2 tablespoons chopped pecans
Optional: extra maple syrup for drizzling
Instructions
Preheat oven to 400°F (200°C).
Toss cubed butternut squash with maple syrup, cinnamon, and sea salt.
Spread the squash on a parchment-lined baking sheet in a single layer.
Roast for 20–25 minutes, flipping halfway, until caramelized and fork-tender.
Spoon yogurt into a bowl.
Top with roasted squash, granola, and chopped pecans.
Drizzle with additional maple syrup if desired.
Serve immediately.
Notes
To make this vegan, use dairy-free yogurt and vegan granola. For more protein, stir in protein powder or top with hemp seeds. Roasted squash can be made ahead and stored for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Keywords: butternut squash yogurt bowl, fall breakfast recipe, maple roasted squash, healthy yogurt bowl, autumn breakfast ideas