Your Pinterest and Instagram feed may be flooded with pumpkin this and pumpkin that, but we shouldn't overlook the humble butternut squash. This delicious, in-season veggie is a source of healthy carbs and vitamin B6, folate, vitamin C, and potassium. It can be enjoyed in savory soups and stir-frys, but it's especially good as a dessert (or even a decadent breakfast!).
These Butternut Squash Healthy Dessert Bowls are super easy to make and so comforting on a chilly winter day. I stuffed mine with blueberries, almond butter, almond milk yogurt, hemp hearts, and bee pollen, but you can choose whatever toppings sound best to you! Store leftover butternut bowls in the fridge for 2-3 days. They're perfect for an easy, unique breakfast, snack, pre/post workout fuel, or healthy dessert!
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 butternut squash, halved and narrow piece removed
- 1/2 cup blueberries
- 2 tablespoons almond butter
- 1/2 - 1 cup almond mik yogurt
- 2 teaspoons hemp hearts
- sprinkle bee pollen (optional)
Directions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Halve a butternut squash and remove the narrow top and save for another use. Scoop out the seeds from the body and bake face-down for 30-40 minutes, until fork tender.
3. Remove butternut squash from the oven and stuff with fresh blueberries, almond butter, almond milk yogurt, hemp hearts, and bee pollen.
2. Halve a butternut squash and remove the narrow top and save for another use. Scoop out the seeds from the body and bake face-down for 30-40 minutes, until fork tender.
3. Remove butternut squash from the oven and stuff with fresh blueberries, almond butter, almond milk yogurt, hemp hearts, and bee pollen.
Also by Lauren: Vegan Chicken Salad Sandwich with Curry & Swiss Chard
Related: Fall Pasta Salad with Butternut Squash & Leeks
Gluten-Free Butternut Squash Pesto Pizza
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Photos: Lauren Kirchmaier
