Doesn’t this picture make you want to curl up in front of the TV for a serious Netflix session, with a warm apple cider? I saw a similar dish on Fit Mitten Kitchen and loved the concept so much that I ventured to create my own acorn squash breakfast bowl. Seasonal roasted squash makes a perfectly tasty edible bowl for vegan coconut milk yogurt, oats, seeds, and maple syrup. A wonderfully allergen-free breakfast or lunch idea. Here’s how…
Free from peanuts, nuts, dairy, egg, soy, wheat, fish, shellfish. Suitable for vegans and vegetarians.
Alternatives: you can exclude the oats or seeds if there is an allergy. Use your preferred allergy safe brand of yogurt if Yoso does not work for you.
1 pepper or acorn squash
1 tbsp. olive oil
Toppings per half squash:
1 tbsp. rolled oats
1/3 cup Yoso coconut milk yogurt
1 tbsp. maple syrup
a pinch of cinnamon
a pinch of turmeric
1 tsp chia seeds
1 tspdark brown sugar
1 tbsp. Super Seedz pumpkin seeds
Preheat the oven to 375F and line a baking sheet with parchment paper. Cut the squash in half and scoop out the seeds. Brush the insides lightly with olive oil. You may not need the full tbsp of oil. Roast for 90 minutes, or until the flesh of the squash is tender and soft.
Spoon all the ingredients into the center of each half while the squash is still warm. Serve warm.