Roasted Squash Oatmeal Bowls

Roasting squash until the edges caramelize turns a simple oatmeal bowl into something deeply savory-sweet. Cubed butternut meets cinnamon and maple over creamy rolled oats, finished with toasted pumpkin seeds and cool Greek yogurt.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 14g protein
• 58g carbs
• 12g fat
• 3g fiber

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Ingredients

• 3 cups cubed butternut squash
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 3/4 tsp kosher salt
• 2 cups rolled oats
• 3 cups whole milk
• 1 cup water
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup toasted pumpkin seeds
• 1 tbsp fresh thyme leaves
• 1/2 cup Greek yogurt

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
2. 2Toss the cubed squash with olive oil, half the cinnamon, and salt until evenly coated, then spread in a single layer.
3. 3Roast until the edges are deeply caramelized and the centers are tender when pierced, about 22–25 minutes, stirring once halfway.
4. 4While the squash roasts, combine oats, milk, water, remaining cinnamon, and salt in a medium saucepan over medium heat.
5. 5Bring the mixture to a gentle simmer, then reduce heat to low and cook, stirring often, until thick and creamy, 8–10 minutes.
6. 6Stir in maple syrup and vanilla, then remove from heat and let stand 2 minutes to finish thickening.
7. 7Divide the oatmeal among four bowls and top each with a generous scoop of the hot roasted squash.
8. 8Add a spoonful of Greek yogurt, scatter pumpkin seeds and fresh thyme over the top, and serve immediately while warm.