Dishing Up the Dirt

Winter Squash Breakfast Porridge with Hazelnut Granola

This post is sponsored by Bob’s Red Mill. All opinions are my own.

Whelp folks, it’s officially November which means I’m officially craving all things winter squash. These winter squash porridge bowls with hazelnut granola are the perfect way to dive head first into the late fall/winter season. To be honest, I’m always hesitant to go crazy for squash too soon because the farm is still producing so many fresh veggies that won’t be available in the deep winter. However, with the change of weather and a brand new month, it’s finally time to go wild! This breakfast porridge is absolutely perfect on a chilly November morning and when paired with a cup of coffee it simply can’t be beat.  One trick that will make this breakfast easy to whip up on a weekday is to have your granola and squash already prepped. I roast up 1-2 large winter squash on the weekends, mash ’em up with a fork, and store the mash in the fridge for the week. You can then simply portion out your mash for your bowls, heat it in the microwave or stove top, and then sprinkle with your granola and all the other fixing. I couldn’t resist drizzling on some homemade hazelnut butter (recipe can be found here) and plenty of cinnamon and nutmeg. I hope you all love these comforting bowls as much as we do.

Pour a cup of coffee and dig in!


Winter Squash Breakfast Porridge with Hazelnut Granola

Prep Time: 30 minutes    Cook Time: 1 hour    Serves: 4

Hazelnut Granola
  • 1 cup blanched hazelnuts, roughly chopped
  • 1 cup old-fashioned oatmeal 
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/4 cup honey
  • 1/4 cup hazelnut oil (can sub with melted butter or another nut oil)
  • 1/2 teaspoon salt
Winter Squash Porridge
  • 1 large winter squash (butternut, sugar pumpkin, kabocha, acorn, blue Hubbard, etc)
  • hazelnut oil (or another nutty oil or even melted butter)
  • heavy cream
  • cinnamon
  • nutmeg
  • Hazelnut Butter


  1. Preheat the oven to 350F. Prepare the granola by combining all the ingredients in a large bowl and mix until well combined. Spread the mixture evenly out on a parchment lined baking sheet. Bake in the oven until golden brown, about 20-25 minutes. Toss the mixture 1-2 times throughout baking to ensure nothing burns and things brown up evenly.
  2. Remove from the oven and let the mixture cool to room temperature before placing in glass jars for storing.
  3. Preheat the oven to 400F. Prepare the squash by slicing it in half. Scoop out the stringy flesh and seeds and drizzle the squash halves with a little oil.
  4. Place the squash cut side down on a lightly greased baking sheet. Roast in the oven until completely tender, about 45 minutes (times will vary depending on the size of your squash)
  5. When the squash is cool enough to handle scoop out the flesh into a large bowl. Use a wooden spoon to mash up the squash (you can add a little butter or oil to help here if desired)
  6. To serve, divide squash puree between bowls, top with granola, a drizzle of heavy cream, cinnamon, nutmeg and hazelnut butter.


*Use this recipe as a guide. Adjust measurements and ingredients as necessary

Leave a Reply

4 thoughts on “Winter Squash Breakfast Porridge with Hazelnut Granola

  1. Judith says:

    I love this idea! Lower carbs, more veg but still hearty. Thanks, Andrea!!

  2. Cathy says:

    Went to our local Farmers Market yesterday and picked up 3 squashes – going to roast today for a new twist on breakfast this week!! Just bought a fav organic granola
    Thanks Andrea

  3. Melanie Sakowski says:

    Ok this looks so yum! Do you think it’d match with spaghetti squash?

    1. Andrea says:

      I wouldn’t use spaghetti squash for this particular recipe.

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