Spiced Butternut Squash Breakfast Bowls

A warm and comforting breakfast featuring baked butternut squash, topped with yogurt, nuts, and a drizzle of maple syrup. A healthy and delicious way to start your day.

Prep Time

15 minutes

Total Time

1 hour

Calories

435

Level

Easy

Yields

4 servings

Cost

£1.35

Season:

🍂 Autumn

Meal Type:

Breakfast•Lunch•Dessert

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

Mood:

Comfort Food•Healthy•Warming

Ingredients

Servings

1mediumButternut Squash(Peeled, seeded, and cubed into 1-inch pieces)

£1.50

2tablespoonsOlive Oil

£0.15

1tablespoonMaple Syrup(Plus more for drizzling)

£0.25

0.5teaspoonCinnamon

£0.05

0.3teaspoonNutmeg

£0.08

0.3teaspoonGinger(Ground ginger)

£0.03

0.3teaspoonSalt

£0.01

1cupPlain Yogurt(Greek yogurt or dairy-free alternative)

£0.60

0.3cupPecans(Chopped)

£1.20

0.3cupWalnuts(Chopped)

£0.80

0.3cupPumpkin Seeds

£0.75

Total Cost

£5.42

£1.35 per serving

The Method

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2
In a medium bowl, combine the cubed butternut squash, olive oil, maple syrup, cinnamon, nutmeg, ginger, and salt. Toss to coat evenly.
3
Spread the butternut squash in a single layer on the prepared baking sheet.
4
Bake for 40-45 minutes, or until the squash is tender and slightly caramelized, flipping halfway through.
5
Divide the baked butternut squash into four bowls.
6
Top each bowl with yogurt, pecans, walnuts, and pumpkin seeds.
7
Drizzle with additional maple syrup, if desired.
8
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

435 kcal / 1820 kJ

Carbs

39g

15% of RDA

Fat

28g

40% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

17 g

19% of RDA

Sodium

160 mg

7% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Adjust the spices to your liking. You can add a pinch of cayenne pepper for a little heat.

For a sweeter breakfast, use a sweeter yogurt or add more maple syrup.

Feel free to substitute other nuts or seeds for the pecans and walnuts. Sliced almonds or sunflower seeds would also work well.

This recipe can be easily doubled or tripled to feed a crowd.

Roasted squash can be prepared in advance and stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Baking Sheet

Medium Bowl

Knife

Cutting Board

Wine Pairings

No wine pairing suggestions available for this recipe.

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