Maple Roasted Butternut Squash Cottage Cheese Bowl with Garden Granola® Recipe
As the seasons shift, so do our cravings. This Maple-Roasted Butternut Squash Cottage Cheese Bowl captures the essence of autumn with its cozy flavors and nourishing ingredients. Butternut squash takes center stage, roasted to perfection with a touch of maple syrup, balancing the creamy texture of cottage cheese and the crunch of our Garden Granola® Carrot Turmeric.
Why Butternut Squash?
Butternut squash isn’t just a fall favorite for its sweet and nutty flavor—it’s also packed with health benefits. This nutrient-dense vegetable is rich in vitamins A and C, which support immunity and skin health. Its fiber content aids digestion, while its natural sweetness satisfies cravings in a wholesome way.
Maple Roasted Butternut Squash Cottage Cheese Bowl
Ingredients
- 2 cups cottage cheese (we used 4% Good Culture Cottage Cheese)
Maple Roasted Butternut Squash
- 1 small butternut squash, peeled, seeded, and cubed
- 2 tablespoons pure maple syrup
- 1 tablespoon olive oil
- 1 teaspoon ground cinnamon
- Pinch of sea salt
Toppings
- Garden Granola® Carrot Turmeric
- 2 tablespoons almond butter
Instructions
Roast the Butternut Squash
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, and a pinch of salt until evenly coated.
- Spread the squash in a single layer on a baking sheet lined with parchment paper.
- Roast for 20 minutes, stirring halfway through, until the squash is tender and lightly caramelized. Allow to cool slightly.
Putting It All Together
- Divide the cottage cheese evenly between two serving bowls.
- Top with the maple-roasted butternut squash cubes.
- Finish with Garden Granola® Carrot Turmeric, almond butter, and any additional toppings as desired.
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