Maple Roasted Butternut Squash Yogurt Bowl Recipe

Introduction

This Maple Roasted Butternut Squash Yogurt Bowl is a delightful combination of creamy, sweet, and crunchy elements that’s perfect for breakfast or a healthy snack. The roasted squash adds a natural sweetness that pairs beautifully with tangy Greek yogurt and a touch of warm cinnamon.

Ingredients

• 2 cups Greek yogurt
• 1 cup cubed butternut squash
• 1 tablespoon maple syrup (plus more for drizzling)
• 1/2 teaspoon ground cinnamon
• 1/4 cup granola
• 1 tablespoon chopped pecans (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Toss the butternut squash cubes with maple syrup and cinnamon. Spread them evenly on a baking sheet.
3. Step 3: Roast the squash for 20–25 minutes, or until tender and slightly caramelized. Remove from oven and let cool.
4. Step 4: Divide the Greek yogurt evenly between two bowls.
5. Step 5: Top each bowl with the roasted butternut squash, granola, and chopped pecans if using.
6. Step 6: Drizzle extra maple syrup over the bowls if desired and serve warm or chilled.

Tips & Variations

• Use pumpkin seeds or walnuts instead of pecans for a different crunch and flavor.
• For extra sweetness, stir a little honey into the yogurt before assembling the bowls.
• You can substitute the butternut squash with sweet potato cubes for a similar texture and taste.
• If you prefer a vegan option, use plant-based yogurt and maple syrup.

Storage

Store any leftover roasted butternut squash in an airtight container in the refrigerator for up to 3 days. The assembled yogurt bowls are best eaten fresh, but you can prepare the squash and store it separately ahead of time. If refrigerated, serve the bowl chilled or let it come to room temperature before eating. Reheat the squash gently in the oven or microwave if you prefer it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt works fine, but Greek yogurt gives a thicker, creamier texture and more protein.

How can I make this recipe vegan?

Replace Greek yogurt with your favorite plant-based yogurt and ensure you use pure maple syrup or another vegan sweetener.

Maple Roasted Butternut Squash Yogurt Bowl Recipe

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★★★★★

4.6 from 149 reviews

A wholesome and comforting Maple Roasted Butternut Squash Yogurt Bowl featuring tender roasted squash with warm cinnamon and sweet maple syrup, layered over creamy Greek yogurt and topped with crunchy granola and nuts. This nutritious and flavorful bowl is perfect for breakfast or a healthy snack.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups Greek yogurt
• 1 cup cubed butternut squash
• 1 tablespoon maple syrup (plus more for drizzling)
• 1/2 teaspoon ground cinnamon
• 1/4 cup granola
• 1 tablespoon chopped pecans (optional)

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting the butternut squash.
2. Prepare the squash: Toss the cubed butternut squash with 1 tablespoon of maple syrup and 1/2 teaspoon of ground cinnamon until evenly coated.
3. Roast the squash: Spread the maple-cinnamon coated squash evenly on a baking sheet and roast for 20 to 25 minutes, or until the cubes are tender and slightly caramelized. Remove from the oven and allow to cool slightly.
4. Assemble the bowls: Divide the Greek yogurt evenly between two bowls, creating a creamy base for your toppings.
5. Add toppings: Top each bowl with the roasted butternut squash, then sprinkle with granola and chopped pecans if using.
6. Finish with maple syrup: Drizzle extra maple syrup over the bowls if you desire additional sweetness.
7. Serve: Enjoy the bowls warm or chilled according to your preference.

Notes

• You can substitute pecans with walnuts or almonds for different nutty flavors.
• Use plain or vanilla-flavored Greek yogurt for added taste variety.
• Adjust the amount of maple syrup depending on your sweetness preference.
• For a vegan alternative, swap Greek yogurt with plant-based yogurt.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: butternut squash yogurt bowl, roasted butternut squash, maple syrup breakfast, healthy yogurt bowl, granola topping, cinnamon roasted squash, vegetarian breakfast bowl