Winter Breakfast Bowls with Acorn Squash, Goat Cheese, and Pomegranate Seeds
Roasted acorn squash, herby goat cheese, and juicy pomegranate seeds create the perfect veggies-to-comfort-food ratio in these winter breakfast bowls. They’re nourishing, sweet, and savory—and definitely one of my favorite cozy winter meals.
Winter Breakfast Bowls with Acorn Squash, Goat Cheese, and Pomegranate
Makes 4 bowls
Ingredients
For the acorn squash:
1 small acorn squash
4 tablespoons brown sugar
1/4 tsp cinnamon
1/4 tsp pumpkin spice
Salt and pepper
For the goat cheese:
4 oz goat cheese
2-3 tbsp half and half
Small drizzle olive oil
1 tsp lemon juice
1/2 tsp fresh thyme
Salt and pepper
For the arugula salad:
5 oz arugula
1 tsp lemon juice
2 tsp olive oil
Salt and pepper
For the crispy shallots:
1 small shallot, thinly sliced
2-3 tbsp olive oil (enough to generously coat the bottom of your pan)
Sea salt
Other ingredients:
4 cups of cooked farro or other hearty grain such as barley
Seeds from 1 medium pomegranate
4 eggs, cooked however you prefer
Fresh thyme
To make:
Roast the acorn squash: Preheat the oven to 400 F, and quarter a small acorn squash, scooping out the seeds. Place the squash on a lined baking tray and sprinkle with brown sugar, cinnamon, pumpkin spice, salt and pepper. Bake for 60 minutes, then let cool. Cut the squash horizontally (from stem to bottom) into small pieces.
Prep the goat cheese: In a small bowl, whip goat cheese and half and half until fluffy. Drizzle with olive oil and lemon juice and add thyme, salt, and pepper, stirring gently to combine.
Make the arugula salad: Toss arugula with lemon juice, olive oil, salt, and pepper in a medium bowl.
Fry the crispy shallots: Heat the olive oil over medium high heat, then add the shallots. Stir frequently and fry until golden brown, then remove from the oil and drain on paper towels. Sprinkle with sea salt.
To assemble the breakfast bowls, divide the farro into four separate bowls and top with arugula. Add the acorn squash and a scoop of goat cheese to each. Sprinkle with the crispy shallots and pomegranate seeds, and top each bowl with an egg. Sprinkle with fresh thyme.