Delicata Squash Breakfast Boats

The perfect fall breakfast you didn’t know you needed.

Have you ever tried papaya boats? Well that’s where my inspiration for these babies came from. I LOVE papaya boats in the summer so I decided to make a fall version of one of my “luxurious” summer breakfast fav. This might seem like an odd pairing if you’ve never tried squash and yogurt before, but I promise you won’t be disappointed!

Squash is such a fall staple. One of the reasons that I love delicata is because you don’t have to peel it! Ya, you heard me – you can eat the skin! And no, it doesn’t have a weird texture, it’s actually really delicious. Overall, delicata squash has a naturally sweet flavour and that’s why it works so well in this dish!

Delicata is a winter squash, but it’s the family as yellow summer squash and zucchini. It’s also a source of potassium and fiber, and contains magnesium, manganese, and vitamin B and C.

Need I say more? Let’s get into the recipe….

Delicata Squash Breakfast Boats

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 2


  • Oven


For Roasting

  • 1 Delicata Squash
  • 1 Tbsp Avocado Oil
  • 1/2 tsp Pumpkin Spice
  • 1/2 tsp Cinnamon
  • 1/2 tsp Maple Syrup


  • Coconut Yogurt
  • Almond Butter
  • Coconut Flakes
  • Fresh or Frozen Berries

Optional Extras

  • Granola
  • Jam
  • More Cinnamon or Pumpkin Spice


  • Preheat the oven to 400.
  • Cut your delicata squash lengthwise and coat evenly with avocado oil, spices and maple syrup. Ensure the squash is evenly coated (feel free to use your hands!).
  • Put the squash in the oven for 30 minutes – flipping half way through.
  • When you remove the squash from the oven let it cool slightly before adding your desired toppings.
  • Enjoy!


I didn’t add measurments for the toppings because I believe that ratios are an individual preference so just do you!

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