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Maple Roasted Butternut Squash Yogurt Bowl
Emily

Maple Roasted Butternut Squash Yogurt Bowl

A warm and cozy yogurt bowl topped with maple-roasted butternut squash, crunchy granola, and pecans. Perfect for a hearty fall breakfast or snack!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 220

Ingredients
  

  • 2 cups Greek yogurt
  • 1 cup cubed butternut squash
  • 1 tbsp maple syrup (plus more for drizzling)
  • 0.5 tsp ground cinnamon
  • 0.25 cup granola
  • 1 tbsp chopped pecans (optional)

Equipment

  • Baking sheet
  • Mixing bowl
  • Spoon or spatula
  • serving bowls

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash cubes with maple syrup and cinnamon. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized. Let cool.
  3. Divide Greek yogurt between two bowls.
  4. Top with roasted squash, granola, and pecans. Drizzle with extra maple syrup if desired.
  5. Serve warm or chilled.

Notes

Make it vegan by using dairy-free yogurt. Add extra toppings like dried cranberries or pumpkin seeds for variety. The roasted squash can be made ahead and stored in the fridge for up to 3 days.