Roasted Winter Squash Overnight Oats

  • PREP 15 minutes
  • COOK TIME 45 minutes
  • SERVES 2
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Functional Foods Highlight

I have been trying so many different squash varieties this season and it makes me want to replace every pumpkin recipe with a new winter squash! This recipe is similar to your basic pumpkin pie overnight oats but so much better! The biggest difference with this recipe is the roasted winter squash. Pumpkin is included in the winter squash category by the way, but why not try something different! I would recommend using squash like honeynut or buttercup (which I used here) but really any winter squash would be great! The key is to avoid the typical canned pumpkin and roast the squash yourself. The flavor and texture is worth the very minimal work, I promise! Love overnight oats? Try our Bananas Foster Overnight Oats. If you are looking for more squash recipes check out our Roasted Butternut Squash and Apple Soup.

Food Farmacy

  • 1 winter squash of your choice (I used buttercup squash for this recipe)
  • 1 cup oats
  • 1 Tbl. chia seeds
  • 1 - 2 cups nut milk of your choice
  • 1 tsp. pumpkin pie spice
  • Salt
  • Maple Syrup (optional)


Roasted Squash:

  1. Preheat oven to 400 °F
  2. Prep squash by cutting it in half, lengthwise, and scooping out seeds
  3. Place squash flesh-side down  on a baking sheet and add a little bit of water to help the squash steam and cook evenly
  4. Roast for 45 minutes to an hour depending on the size and type of squash (squash will be done when flesh is tender all the way through)
  5. Scoop squash into a bowl and mash with a fork until smooth

Overnight Oats:

  1. Divide ingredients in half to make two individual overnight oats
  2. Using small jars or containers of your choice, add roasted squash, salt, pumpkin pie spice (and maple syrup if using) and mix together
  3. Add oats, chia seeds and nut milk to the jar and shake until everything is combined
  4. Place jars in your fridge overnight and enjoy for up to 5 days

From the Chef:

This recipe yield a lot of squash which makes it the perfect time to experiment in the kitchen. You can turn the remainder of your squash into a delicious soup, like our Roasted Butternut Squash and Apple Soup, or add it to your morning latte, favorite bread recipe and so much more!

From the Doctor:

When using oats opt for Old-Fashioned rolled oats instead of the quick/ instant kind because they are less processed and have a lower glycemic index; meaning they are more slowly digested and won’t cause as much of a spike in your blood sugar.