Acorn Squash Breakfast Bowls

Serves 4 | Easy Lift | 1 Hour +

Per serving | Calories: 405 | Fat: 14g | Carbs: 52g | Fiber: 8g | Protein: 20g

This is your morning meal prep game changer. You’ve seen acorn squash lurking around the grocery store or farmers’ market and most likely wondered what to do with it — and probably only considered it for dinner. That’s about to change. Simply roast a few halves at the start of the week, then fill them with whatever flavors you’re craving that day. Here they get a scoop of yogurt and granola, a drizzle of maple syrup, and some bananas on top. These bowls are proof that cozy and nutritious food can live in the same bite.

INGREDIENTS

• 2 medium acorn squash, halved, seeds scooped out

  Eat To Hustle Robin Arzon

• 2 tablespoons extra- virgin olive oil

• 2 teaspoons kosher salt

• 4 tablespoons pure maple syrup

• 2 teaspoons ground cinnamon

• 2 cups plain vegan Greek yogurt

• 1 cup high- protein granola

• 1 banana, sliced

DIRECTIONS

Preheat the oven to 400°F. Rub the cut sides of the squash with the olive oil and season with the salt. Arrange the 4 squash halves cut side down in a 9 by 13‑inch baking pan. Pour 1 cup of water into the pan. Bake the squash until a knife easily slides into the flesh, about 1 hour. Remove the squash from the pan and let cool completely. The cooled squash can be refrigerated in airtight containers for up to 1 week.

Trim a little off the pointy/rounded side of each squash half so it sits flat like a bowl. Drizzle 1 tablespoon of the maple syrup and sprinkle ½ teaspoon of the cinnamon over the flesh of each, then fill the center with 1/2 cup of the yogurt, 1/4 cup of the granola, and some banana slices, or any other protein- packed ingredients you love. Serve immediately.

Pro Tip: For days when I know I need the extra carbs to power me through, I add a scoop of nut butter and toasted pumpkin and hemp seeds on top.

Excerpted from EAT TO HUSTLE by Robin Arzon. Copyright © 2026 by Robin Arzon. Photograph by Johnny Miller. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

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