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Acorn Squash Oatmeal Bowl

Acorn Squash Oatmeal
  • Prep: 30 minutes
  • Cook: 1 hour 15 minutes
  • Serves: 2
  • Yield: 2

A warm and hearty fall/winter breakfast
Recipe by Jane Deal


  • 1 small Idaho grown acorn squash, any variety
  • 1 tbsp. Idaho butter
  • 3 tbsp. brown sugar, divided
  • 2 tsp. maple syrup
  • 1 c. Idaho oatmeal, uncooked
  • 2 c. water
  • 2 tbsp. milk
  • Dried cranberries (optional)
  • Walnuts, chopped (optional) Cinnamon (optional)


  • Preheat oven to 400 degrees Fahrenheit.

  • Cut the acorn squash in half, lengthwise. Scoop out stringy pulp and seeds. Score the insides of each half with a knife.

  • Place the halves in a baking pan with the cut side facing up. Add ¼ inch water to the pan to avoid burning and drying out squash.

  • Coat inside of each half with ½ tbsp. butter, 1 tbsp. brown sugar and 1 tsp. maple syrup.

  • Bake for an hour or until squash is soft and browned.

  • While squash is cooling, cook oatmeal in water as directed.

  • Once oatmeal is cooked, add the milk and the rest of the brown sugar and stir.

  • Pour oatmeal into the acorn squash and top with dried cranberries, walnuts and additional maple syrup if desired.