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
- 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
- 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.