roasted acorn bowl stuffed with quinoa and eggs

Roasted Acorn Squash Breakfast Bowls

Roasted acorn squash doesn’t get nearly as much attention as team butternut or team pumpkin. And well, I think that’s a shame. These little suckers are THE perfect size for two servings and one of my absolute favorite ways to feel fancy while keeping mealtime incredibly simple. You’re going to want roasted acorn squash bowls all fall and winter long. Why? Because they’re perfect for soups, dips, and THIS breakfast bowl that does not disappoint.

Roasted Acorn Squash Breakfast Bowls

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Recipe by Susanna Grace Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

40

minutes
Calories

457

kcal
Total time

45

minutes

These roasted acorn squash breakfast bowls bake into sweet, savory bites of perfection with little effort. A great way to use leftover quinoa or rice all fall and winter long!

Ingredients

  • 1 Acorn squash

  • 4 Eggs

  • 1/2 cup Cooked quinoa or rice

  • 1/4 cup Pecans, chopped

  • 1/4 cup Dates, pitted and chopped

  • Drizzle Pure maple syrup and olive oil

  • Salt + Ground Black Pepper

Directions

  • Preheat your oven to 350f or 176c.
  • If you are not using leftover quinoa or rice, and would like to include the additional carbs to this recipe, go ahead and prepare according to directions on packaging.
  • Start by carefully slicing the tips of the acorn squash off so that there is a flat surface on both ends. Then, cut in half and scrape the seeds out.
  • Next, line a pan or casserole dish with a bit of parchment paper (or skip if you don’t mind soaking and scrubbing at the end) and place your halves facing up.
  • Take a fork and prick the inside of the acorn squash halves, seasoning with a drizzle of your oil of choice (olive, avocado etc) and maple syrup. Crack your salt and black pepper and pop into your preheated oven for 30 minutes.
  • While your squash halves are cooking, mix your quinoa or rice with chopped pecans, dates, and a pinch more salt. Set aside. Go ahead and grab your eggs from the fridge and set aside as well.
  • Once your acorn squash has hit 30 minutes, it should be fork tender and there should be noticeable browning around the edges! Pull from the oven and add half the quinoa/rice mixture, then cracking 1-2 eggs (depending on the size of the squash) into each bowl.
  • Season the top of your eggs with more salt, black pepper, and a pinch more of chopped pecans. Pop back in the oven for 8-10 minutes depending on how runny you prefer your yolks. 
  • Serve on a plate or in a bowl and let folks drizzle with a bit more maple syrup! 

Notes

  • Depending on the size of your acorn squash you may not be able to fit ALL the stuffing mixture in neatly. And that’s ok. Just spoon in the quinoa/rice, date, nut mixture until 75% full so that your eggs have a place to sit.
  • Some acorn squash are much smaller than others, so if you’re not a big breakfast eater, look for the smaller ones. They would require only half this mixture and 1 egg! 
  • Baking eggs in the oven can be a little tricky because all of our ovens are a tad different. We also all sit at different levels of elevation which affects cooking time. But I promise, once you nail the timing, baked eggs are THE way to go. You can easily pump out a dozen of these guys without much added work. Making them perfect for a fall or winter brunch or holiday breakfast. 
  • Have fun experimenting with herbs and spices, like cinnamon, nutmeg, cayenne, thyme, and sage. The option are endless here!
  • Please note the nutritional information below was calculated using a calculator designed by: Verywell Fit. This information is accurate to the best of my knowledge, but should not be taken as medical advice 🙂 

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Nutrition Facts

2 servings per container


Calories457

  • Amount Per Serving% Daily Value *
  • Total Fat 11.7g 18%
    • Saturated Fat 3.1g 16%
  • Cholesterol 327mg 110%
  • Sodium 133mg 6%
  • Amount Per Serving% Daily Value *
  • Potassium 27mg 1%
  • Total Carbohydrate 73.8g 25%
    • Dietary Fiber 8g 32%
    • Sugars 20.7g
  • Protein 19.3g 39%
  • Calcium 12%
  • Iron 30%
  • Vitamin D 154%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Roasted Acorn Squash Bowls

While this recipe is all about stuffing acorn squash and eating for breakfast, there are so many other way you can use this roasted vegetable! Here’s a few suggestions to get your inspiration flowing:

When I say the sky’s the limit, I’m not lying. Which is part of what this recipe only calls for maple, oil, salt and pepper. I wanted FLAVOR while keeping the options open for all the endless possibilities of dips, spreads, soups, and stuffing combinations.

At this point if you happen to be wondering how long to cook those eggs in the oven… make sure to check this article out! It’s a great place to start when learning how to bake eggs.

Let Me Know

How would you use a roasted acorn squash bowl? I’d love to know! The best ideas and inspiration comes from folks who truly love food. Go ahead and share down below so we can all learn together!

While you’re at the sharing and commenting, please Save to Pinterest or Share on Facebook. I need all the support I can get to keep on growing this dream of mine. A place where practical beats perfect- and simple, delicious food is a lifestyle. A place where together, we can begin filling homes and tables with joy.

Hugs, because handshakes are awkward~

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