This delicious Breakfast Bake is made with butternut squash, crunchy pecans, juicy pomegranate, and quinoa. It’s the perfect combination of textures, festive fall flavors and so easy to adapt with what you have in your kitchen.
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If you’re stuck in a borning breakfast rut or want something special over fall in the holidays then this Butternut Squash Quinoa Breakfast Bake is for you! It’s packed with delicious flavors and textures and best of all it’s healthy too.
3 reasons why you should make this Maple Butternut Squash Quinoa Breakfast Bake:
- It’s sweet, wholesome, and delicious!
- It’s vegetarian and gluten-free.
- It’ll make your home smell heavenly! I can think of a million other reasons, but I’ll just leave it at that for now. This Maple Butternut Squash Quinoa Breakfast Bake is everything fall, winter, and holiday in a healthy breakfast!
Last weekend Cody and I basically (literally) did NOTHING. It was so glorious! When was the last time you’ve taken a weekend to just sit around??? For us, it had been a really long time.
The weather was cold/rainy and Cody wasn’t feeling 100%, so we decided to cancel our plans and stay in for 2 days! I’m simultaneously ashamed and proud to admit that we slept in until 10:30 or 11 both days, and didn’t change out of our pajamas until about 4pm! Yeaaaahhhhhh. Amazing, y’all.
We loved our down time. It consisted of Hallmark Christmas movies all day long (Cody’s such a trooper!), Mexican Hot Chocolate, Gingerbread Cookies, and a whole lot of cozy! 🙂 Thankfully I had made this Maple Butternut Squash Quinoa Breakfast Bake in advance, so were able to enjoy it throughout the weekend. It was delicious, y’all!
This Maple Butternut Squash Quinoa Breakfast Bake is perfect for those lazy days when you want to relax and indulge in super delicious yet healthy, feel-good food. This bake is also vegetarian and gluten-free plus you can easily adapt it with your favorite fall ingredients.
Top Tip for Cooking Butternut Squash
I peeled and cut an entire butternut squash to make this recipe, but as I was going down that hole I thought to myself “WHY am I doing this???”. Lesson learned: use frozen butternut squash, friends. It’s the way to go. Or you can buy it fresh and pre-cut! Unless you’re just really wanting a great arm workout. Then by all means! 😉
This recipe also has tons of pecans (yes, these are still my grandpa’s pecans that I talked about in the Pomegranate Pecan Salad w/ Cinnamon Apples recipe) and pomegranate arils (umm HI these are covered in DARK CHOCOLATE!) because they’re fabulous. Feel free to add anything else you’re loving during this holiday season!
How to Adapt this Breakfast Bake
- Use any nuts you prefer, walnuts and cashews would work well
- Drizzle the bake with honey if you don’t have maple syrup
- You can use any nut milk for this recipe
- Add seeds for an extra boost of nutrients, sunflower or pumpkin seeds would work well
- To make this vegan you can replace the eggs with flax egg
More Delicious Breakfast Recipes You Might Like:
- Tofu Scramble Vegan Breakfast Bowls
- Poached Egg & Avocado Breakfast Salad
- The BEST Baked Oatmeal Breakfast Bars
- Fall Breakfast Quinoa Bowl
Maple Butternut Squash Quinoa Breakfast Bake
- 1 cup dry quinoa
- 1 cup unsweetened almond milk
- 1/3 cup maple syrup
- 2 eggs
- 1 tsp vanilla
- 2 packets stevia
- 1 tsp cinnamon
- 2 cups pre-cut or frozen butternut squash
- 1/4 cup pomegranate arils
- 1/4 cup pecan halves
- Preheat oven to 350 degrees.
- Mix the quinoa, almond milk, maple syrup, eggs, vanilla, stevia, and cinnamon together. Pour into a baking pan.
- Mix in the pre-cut or frozen butternut squash.
- Cook 15-25 minutes, making sure the bake is cooked throughout (a toothpick should come out clean).
- Serve warm and enjoy!