This is a very simple recipe, but also a little bit out there as a breakfast option! I recently found myself with a butternut squash in the fridge that I needed to do something with before it went to waste – so I just roasted it in halves and then figured it out as I went along! I have a gorgeous guest post recipe for a Festive Quinoa Stuffed Squash already up from one of my best friends Vicky (a.k.a the genius behind The Flourishing Pantry food blog), so I decided a sweet stuffed version was the next step! You guys know I’m a massive yoghurt fan, with particular favourites of mine being Glenisk Natural Protein yoghurt (the green one!) and Alpro, and adding the cooling fresh flavour of yoghurt to this warm butternut squash is a gorgeous combination. The toppings are yours to create with – I highly recommend using your favourite granola and berries! I can’t wait to see what you think!
Recipe (Serves 2-3)
- 1 whole butternut squash
- 300g of Natural Yoghurt
- 1 handful of blueberries
- Toppings: I love raw nuts, seeds and your favourite granola, or nut butter! My favourites are seeds, Homespun Quinoa Granola and nut butter)
- Pre-heat the oven to 200C (fan oven). Line a baking tray with tinfoil.
- Slice the butternut squash open lengthways and scoop out the seeds and stringy bits attached.
- Roast the butternut squash halves in the oven for approximately 40 minutes, until the flesh is softened and the skin is browned slightly.
- Chop the squash halves into half again (see photo for what I mean!).
- Take your yoghurt, and add a serving of your yoghurt of choice into the hollow of the squash.
- Add your toppings to the yoghurt – berries, and sprinkles of seeds, nuts, granola and/or nut butter!
Enjoy gang! Tag me if you try this recipe out – you know where to find me, @theirishbalance on Instagram/Twitter/Facebook!
Ciara 🙂 x