Breakfast butternut squash

Heather Disarro

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Breakfast butternut squash takes halved butternut squash and fills it up with oats, nuts and fruit. Let it bake away while getting ready for the day and a hearty breakfast will be waiting before you head out the door.

Breakfast butternut squash

Breakfast butternut squash

Serves 2


  • 1 small butternut squash, cut in half lengthwise and seeded
  • 1 cup old-fashioned rolled oats
  • 2 cups milk of choice
  • 1/4 cup dried cherries
  • 1/4 cup dried blueberries
  • 1/4 cup chopped pistachios
  • 1/4 cup chopped toasted almonds
  • 1 teaspoon vanilla
  • 1/4 cup honey


  1. Preheat oven to 375 degrees F.
  2. Line a baking sheet with foil and spray with nonstick spray.
  3. Place the squash cut-side-down on the baking sheet.
  4. Bake at 375 degrees F for 30 to 40 minutes until very tender.
  5. When the squash has 10 minutes left, combine the oatmeal, milk, cherries, blueberries, pistachios, almonds, vanilla and honey in a small saucepan over medium heat.
  6. Bring to a simmer and, stirring frequently, cook until the liquid is absorbed.
  7. When the squash is done baking, turn it cut-side-up on a plate and divide the oatmeal mixture evenly between the 2 halves.
  8. Enjoy hot.

More butternut squash recipes to try today

Butternut squash croquettes
Caramelized butternut squash with bacon
Mashed butternut squash with crispy shallots and bacon

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Heather Disarro
Heather is the writer behind the food blog, Heather’s Dish, and the coordinator of the beauty blog, Faces of Beauty. She and her husband live at the base of the Rocky Mountains in the Denver metro area and are constantly active, especially with their two crazy lab mixes Bunker and Keira. They had their first baby, Weston, in March 2012 and have been boundlessly blessed by him every day of his life. You can find more at Heather’s personal blogs, Heather’s Dish and Faces of Beauty or send her a tweet at @heathersdish.