Description
A cozy and nutritious Maple Roasted Butternut Squash Yogurt Bowl that combines tender, caramelized roasted squash with creamy Greek yogurt, crunchy granola, and toasted nuts. Perfect for a wholesome breakfast or snack with a comforting hint of warm spices.
Ingredients
Scale
Roasted Butternut Squash
- 1½ cups butternut squash, cubed
- 1 tbsp olive oil
- 2 tbsp pure maple syrup (plus extra for drizzling)
- ½ tsp cinnamon
- Pinch of salt
Yogurt Bowl Toppings
- 1 cup plain or vanilla Greek yogurt
- ¼ cup granola
- 2 tbsp chopped pecans or walnuts
- Optional: pinch of nutmeg
- Optional: pumpkin seeds
- Optional: dried cranberries
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). In a mixing bowl, toss the cubed butternut squash with olive oil, pure maple syrup, cinnamon, and a pinch of salt until evenly coated.
- Roast the Squash: Spread the seasoned squash cubes in a single layer on a baking sheet. Roast in the oven for 20 to 25 minutes, flipping the cubes halfway through to ensure even caramelization. The squash should become tender and lightly browned. Remove from oven and let cool slightly.
- Assemble the Yogurt Bowls: Divide the Greek yogurt evenly between two serving bowls. Top each bowl with the warm roasted butternut squash cubes, then sprinkle with granola and chopped pecans or walnuts. Drizzle additional maple syrup over the top to add extra sweetness.
- Add Optional Toppings: For a flavor and texture boost, add optional toppings such as dried cranberries, pumpkin seeds, or a pinch of nutmeg to enhance the fall-inspired taste of the bowl.
Notes
- You can substitute maple syrup with honey if preferred.
- Using vanilla-flavored Greek yogurt adds a subtle sweetness.
- Feel free to swap pecans or walnuts with other nuts like almonds for variation.
- For a vegan version, replace Greek yogurt with a plant-based yogurt alternative.
- To prepare in advance, roast the squash earlier and store chilled; assemble bowl just before serving.
