Acorn Squash Oatmeal Bowl
- Prep: 30 minutes
- Cook: 1 hour 15 minutes
- Serves: 2
- Yield: 2
A warm and hearty fall/winter breakfast
Recipe by
Categorized: BreakfastHoliday Ideas
Ingredients
- 1 small Idaho grown acorn squash, any variety
- 1 tbsp. Idaho butter
- 3 tbsp. brown sugar, divided
- 2 tsp. maple syrup
- 1 c. Idaho oatmeal, uncooked
- 2 c. water
- 2 tbsp. milk
- Dried cranberries (optional)
- Walnuts, chopped (optional) Cinnamon (optional)
Featured Idaho Produce
Steps
Preheat oven to 400 degrees Fahrenheit.
Cut the acorn squash in half, lengthwise. Scoop out stringy pulp and seeds. Score the insides of each half with a knife.
Place the halves in a baking pan with the cut side facing up. Add ¼ inch water to the pan to avoid burning and drying out squash.
Coat inside of each half with ½ tbsp. butter, 1 tbsp. brown sugar and 1 tsp. maple syrup.
Bake for an hour or until squash is soft and browned.
While squash is cooling, cook oatmeal in water as directed.
Once oatmeal is cooked, add the milk and the rest of the brown sugar and stir.
Pour oatmeal into the acorn squash and top with dried cranberries, walnuts and additional maple syrup if desired.
