Cinnamon Pecan Butternut Yogurt

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There’s something so comforting about the sweet, earthy flavor of roasted butternut squash paired with the cool tang of creamy yogurt. This dish tastes cozy, nourishing, and full of life.
It’s an easy, healthy, high-protein, low-fat, and low-sugar recipe — perfect for breakfast or a dessert when you want something satisfying but light.
After roasting your squash until it’s tender and caramelized, let it cool down before adding the yogurt. This little step keeps the probiotics alive and thriving, so they can do their beautiful work in your gut. Once it’s warm but not hot, fill each golden half with yogurt mixed with a hint of cinnamon and vanilla protein. Finish it with toasted pecans and a drizzle of maple syrup for a perfect balance of creamy, crunchy, and sweet.
It’s a bowl of autumn comfort that loves you back — full of protein, probiotics, and wholesome flavor that supports both your body and your mood.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Servings: 2
Calories: 133kcal

Ingredients

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Instructions

  • Preheat the oven to 375℉ degrees.
  • Place one small butternut squash on its side. Trim off both ends with a large, sturdy knife. Stand the squash upright and cut in half lengthwise. Using a spoon, scrape out the seeds and any stringy bits.
  • Place the squash halves, cut-side up, in the baking dish. Drizzle with the olive oil. Bake until fork-tender and caramelized around the edges, 60 to 75 minutes.  (I have also done this in an air fryer at 375℉ for 30-40 minutes)
  • Let the squash cool till it's no longer hot.
  • Mix yogurt, protein powder, and cinnamon in a small bowl. Scoop yogurt into holes in the squash. Then top with pecans and maple syrup and serve immediately.

Nutrition

Serving: 2g | Calories: 133kcal | Carbohydrates: 17g | Protein: 16g