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 – Baked Oatmeal Stuffed Acorn Squash!
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.
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Baked Oatmeal Stuffed Acorn Squash
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.