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.

Serves: 2
Prep Time: 10 minutes
Cook Time: 20 minutes
Gluten Free 

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

• A pinch of salt

Toppings

• 2 tbsp almond butter

• Garden Granola® Carrot Turmeric

Instructions

Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C).

2. In a arge bowl, toss the cubed butternut squash with olive oil, maple syrup, cinnamon, and a pinch of salt until evenly coated.

3. Spread the squash in a single layer on a baking sheet lined with parchment paper.

4. Roast for 20 minutes, stirring halfway through, until the squash is tender and lightly caramelized. Allow to cool slightly.

Putting It All Together

1. Divide the cottage cheese evenly between two serving bowls

2. Add the maple roasted butternut squash cubes.

3. Top with Garden Granola® Carrot Turmeric, almond butter and other toppings as desired.

Shop the Ingredients to Make this Recipes