Vegan Breakfast Recipes: Chocolate Tahini Carnival Squash Cups

February 13, 2017
Tired of your usual yogurt parfait in the morning? These carnival squash cups are the perfect way to spice up your morning routine while getting a serving of veggies in--plus protein and colorful carbs! I often see squash stuffed and served as a savory dish, but it's also so delicious for breakfast! I love pairing it with yogurt because it tastes like dessert even though it's quite nutritious. To prep in advance, bake the squash halves the night before and reheat the next morning for a quick and creative breakfast. The best part is that you won't even have to dirty up any dishes because this squash is a bowl in itself! I paired mine with chocolate granola, but if you don't have that flavor, just use any granola you have on hand. I kept it simple with toppings, but some other topping ideas include fresh fruit, shredded coconut, nuts, nut butter, dried fruit, or seeds.
Vegan Breakfast Recipes: Chocolate Tahini Carnival Squash Cups

Vegan Breakfast Recipes: Chocolate Tahini Carnival Squash Cups

Recipe Type: Breakfast Sweets
utensils YIELDS 2 servings
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  • 1 carnival squash, halved, with seeds and pulp removed
  • 1 cup your favorite vegan yogurt
  • 1/3 cup your favorite chocolate granola (or any flavor)
  • 2 tablespoons runny tahini
  • ~1/2 teaspoon avocado oil
  • 1/4 teaspoon cinnamon
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Directions

1. Preheat oven to 400°F, and line a cookie sheet with parchment paper.
2. Rub squash halves with a tiny bit of avocado oil and sprinkle with cinnamon and place facedown on the parchment paper.
3. Bake for 30-40 minutes, or until flesh is fork tender.
4. Remove from oven, flip over, and allow to cool for a few minutes.
5. To serve, add yogurt, granola, and tahini to each cup and serve warm.

Also by Lauren: Four Ingredient Peanut Butter "Kiss" Cookies

Related: Cranberry Oatmeal Squash Boats

Butternut Squash and Fig Naan Pizza

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Photos: Lauren Kirchmaier


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Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and her blog floraandvino.com.

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