A Guide to Feeding our Future

Breakfast Acorn Squash

By: Katie Laughlin, student of Holistic Nutrition – Cincinnati, OH, USA

“A grain-free alternative to oatmeal! Also makes a great afternoon snack. You can prepare the recipe and keep it in the fridge and enjoy cold, or warm it up if you’d like! I usually cook two squash and keep the rest for another day.”


  • 1 acorn squash
  • 2 TBSP Coconut or Almond Milk
  • ½ tsp vanilla
  • Top with cinnamon, drizzle of honey, dried blueberries, chopped nuts, etc.


  1. Cut acorn squash in half, scoop out seeds, and place on a cookie sheet.
  2. Bake at 375 F for 30-40 minutes (skin-side up) or until pulp is soft.
  3. With a fork, scrape the pulp away from the flesh of the squash.
  4. Add milk and vanilla and stir. Top with toppings of your choice, and enjoy!

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