Breakfast Acorn Squash
gluten-free // vegan
Love sneaking veggies into my breakfast! @healthylittlevittles reimagined classic stuffed squash for breakfast using our new Honey Almond Probiotic Granola for some crunch.
2 acorn squash
1/4 cup plant (dairy-free) butter
1 teaspoon cinnamon
2 tablespoons maple syrup
Chia pudding (1/4 cup chia seeds + 1 cup plant milk + 1 teaspoon pure vanilla extract + 2 tablespoons maple syrup + pinch salt)
Purely Elizabeth Honey Almond Probiotic Granola
First, make your chia pudding. The day prior, stir (or blend) all chia pudding ingredients together and either re-stir/re-blend every few minutes until the pudding starts to thicken (the seeds will sink to the bottom unless you keep re-stirring/blending). Once it starts to thicken, pour into a covered glass container and chill overnight.
The next day, preheat the oven to 450 degrees F. Slice the acorn squash in half and scoop out the seeds, discard. Place them on a parchment-lined baking sheet flesh side up.
Melt the butter, maple syrup, and cinnamon in a glass measuring up and pour some into each squash half equally, and rub it into the sides and on the top using your fingers.
Roast the squash in the oven for 25 minutes until it starts to turn brown.
Meanwhile, slice the dates and banana.
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