Acorn squash for breakfast? Absolutely! One of my favorite blogs that I follow is Ambitious Kitchen. Monique is my food inspiration guru. Though I fly the vegan flag, I do eat eggs, honey and occasionally fish when the menu is limited. I get overjoyed when I can find or come up with a great vegan recipe, especially for breakfast. This baked acorn squash recipe is the perfect vegan comfort food whether its for breakfast or dinner. Monique made hers with honey and Greek yogurt but I substituted mine for coconut yogurt and real maple syrup.
Baked acorn squash with coconut yogurt, maple syrup and pecans – Serves 2
1 medium acorn squash, 1 tsp. coconut oil, 1/2 tsp. cinnamon, 2 tsp. brown sugar, 1 C coconut yogurt, divided, 2 tsp. maple syrup, 2 TB chopped pecans.
Preheat oven to 400 degrees. Line a baking sheet with foil. Cut acorn squash in half lengthwise and scrape out the seeds. Place halves face up on baking sheet. Mix together coconut oil, cinnamon and 1 TB brown sugar together and rub on each half of the flesh of the acorn squash.
Bake for 1 hour or until squash is fork tender. Once done, allow to cool for 5 minutes. Add 1/2 C of yogurt into each half and drizzle each with maple syrup and pecans. I added a raspberry for a pop of color.