Baked Oatmeal Stuffed Acorn Squash is a wholesome but decadent-tasting main dish for your next holiday brunch! This vegetarian-friendly recipe is packed with baked oatmeal sweetened with a touch of brown sugar and plump prunes. This post is brought to you by Sunsweet.
“T’was the night before Christmas, when all through the house, not a creature was stirring, not even a mouse…”
I was six years old when I stood on the stage at my school’s Christmas show, and I had memorized the story from beginning to end. My part was just the beginning third of the story, but when I realized that my two classmates had forgotten their parts, I quickly chimed in with the rest of the story, much to the amusement of my parents who were sitting in the audience.
Memorizing it was not hard — after all, how can you not, when you’re enthralled with visions of sugarplums dancing in heads? I always wondered: what is a sugarplum?
I imagined it must be a prune.
And there was always a box of prunes in the house. When my mom would offer it as a snack, I would tell myself, “it’s a sugarplum!” and gobble it up.
I have fallen in love with prunes again — like dates and dried figs, I love throwing them in all kinds of dishes these days, but most especially, baking with them. They bring a natural sweetness to dishes, and are fiber rich and low calorie too, so I loved teaming up with Sunsweet to bring you a festive dish that is perfect for your next holiday brunch!
When it comes to holiday entertaining, you know how important it is to keep things simple and wholesome. With all the yuletide indulgence, this is a dish that will surprise everyone! Rather than dishing into a heavy casserole, you’ll love digging into this Baked Oatmeal Stuffed Acorn Squash! Acorn squash make perfect vessels for a delicious baked oatmeal that has hints of coconut and gets its sweetness from prunes. Served with a drizzle of maple syrup and a dollop of cranberry sauce on the side, it’s comforting and surprising all at once! If you like French toast, I promise you, you will love these stuffed squashes for breakfast!
They may not be sugarplums, but I know you will gobble them up, just the same.
Disclosure: This post is brought to you in partnership with Sunsweet. Thank you for supporting brands that matter to me; sponsored posts such as this help behind the scenes at Kitchen Confidante. All opinions in this post are, as always, my own.
Baked Oatmeal Stuffed Acorn Squash
Baked Oatmeal Stuffed Acorn Squash is a wholesome but decadent-tasting main dish for your next holiday brunch! This vegetarian-friendly recipe is packed with baked oatmeal sweetened with a touch of brown sugar and plump prunes.
For the acorn squash:
- 1 acorn squash, halved and seeds removed
- 1 teaspoon melted coconut oil
- 1/4 teaspoon kosher salt
- 1 teaspoon brown sugar
For the baked oatmeal:
- 1 1/2 cup rolled oats
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup coconut milk
- 1 large egg
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- 1 cup diced prunes
- Coconut flakes, for serving
- Maple syrup, for serving
- Cranberry sauce, for serving
Preheat oven to 400°F.
Brush the flesh of the halved acorn squash with coconut oil and sprinkle with salt and brown sugar. Place cut side down on a baking dish or baking sheet and bake for about 10-15 minutes.
While the squash is roasting, make the oatmeal filling. In a medium bowl, mix together the oats, brown sugar, cinnamon, baking powder and salt. Add the coconut milk, egg, coconut oil, vanilla and prunes, and mix well to combine.
Remove squash from the oven and lower the heat to 350°F. Flip the squash over and stuff with the oatmeal filling. Return to oven and bake for another 20 minutes, or until the squash is tender and the oatmeal baked.
To serve, slice the squash in wedges. Top with coconut flakes, sweeten to taste with maple syrup and serve with cranberry sauce on the side.