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    Acorn Squash Breakfast Sandwiches

    March 12, 2014 By Meagan 4 Comments

    Two breakfast sandwiches with ham, egg, and "buns" made from pancakes.


    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!


    These breakfast sandwiches are by far the best thing I've ever done with an acorn squash. I love the sweet and savory flavors in this dish. It actually kind of reminds me of eating a McGriddle from McDonald's. Of course, any sandwich that uses pancakes for buns would remind me of that.

    I'm excited to try out other ways to make this. I've already substituted pumpkin for the acorn squash. The canned pumpkin was pretty wet so I used a little extra coconut flour then added some cinnamon and it turned out great! Next time, I want to try breakfast sausage patties instead of fried ham.

    I baked my squash a day in advance. I think waking up hungry then waiting an hour for breakfast to cook just sucks.

     

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    Recipe

    Two breakfast sandwiches with ham, egg, and "buns" made from pancakes.

    Acorn Squash Breakfast Sandwiches

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Meagan Fikes
    • Prep Time: 10 mins
    • Cook Time: 1 hour
    • Total Time: 1 hour 10 mins
    • Yield: 3 sandwiches 1x
    • Method: stovetop
    • Diet: Gluten Free
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    Description

    Eat these gluten free, dairy free acorn squash pancakes by themselves or use as bread to make breakfast sandwiches.


    Ingredients

    • ½ acorn squash (about 10 oz)
    • 6 eggs (3 for pancakes plus 3 to fry for the sandwich part)
    • ½ tsp baking soda
    • 3 Tbsp coconut flour
    • 1 Tbsp pure maple syrup
    • 1 Tbsp coconut oil for greasing griddle
    • 6 slices of ham
    • salt and pepper to taste

    Instructions

    1. Preheat oven to 375ºF
    2. Using a large chef’s knife, cut your acorn squash in half and scrape out the seeds.
    3. Place squash cut side down onto a metal baking sheet and bake about 45 minutes or until softened.
    4. Allow squash to cool enough to handle then use a spoon to scrape the squash out of the skin and add to a blender or food processor.
    5. Add 3 of the eggs, baking soda, coconut flour, and maple to the blender and blend until completely smooth. The mixture should be much thicker than traditional pancake mix.
    6. Heat the coconut oil on a griddle over medium heat.
    7. Use a ladle to pour about ¼ C of batter onto the griddle. You should get 6 pancakes out of the batter. Because of its thick consistency, you will probably have to spread the batter out with the back of the ladle. I made my pancakes about ⅓ inch thick so they would be sturdy enough to hold the sandwich fillings.
    8. Cook about 2-3 minutes on each side. You will know when they are ready to be flipped when the edges start changing from a batter consistency to more of a solid.
    9. When pancakes are almost finished cooking, fry your ham slices and 3 eggs. Salt and pepper your eggs to taste.
    10. To assemble, stack 2 slices of ham and one egg between each of the two pancake “buns”. So good!

    Notes

    To make cutting your squash easier, store in refrigerator until ready to use then bring to room temperature. I’m not sure why but it really softens it up!

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    Reader Interactions

    Comments

    1. Stephanie

      November 17, 2016 at 8:23 am

      HI there! How long do the "buns" last? I want to make them ahead, but I am not sure if they are better fresh. Thank you!

      Reply
      • Meagan Fikes

        November 17, 2016 at 7:00 pm

        You could probably store them in the fridge for 4 days or so. They're definitely best fresh (as with any pancake) but they reheat well, especially in a skillet.

        Reply
    2. Angie

      November 12, 2017 at 9:32 am

      I have to try this! Looks amazing and nutritious.

      Reply
      • Meagan Fikes

        November 12, 2017 at 11:50 am

        Hope you enjoy the recipe, Angie! I have 3 acorn squash on the counter right now and was considering making this myself

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

    I'm a member of Food Blogger Pro. Learn how to start and grow your food blog.

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
    Big news: I cleaned my house the other day 😅 Bu Big news: I cleaned my house the other day 😅 But seriously, it’s amazing how much having a clean space can help. My energy levels are completely uncalled for considering we’re well beyond a month of Erika barely sleeping at night and at least one family member dealing with a cold. I’m so tired of snot 😩 And being responsible for 3 peoples noses. We’re trying to graduate one nose to self-care but apparently the art of nose blowing takes a lot more boxes of tissues to master. We’ll get there.
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#glutenfreelife #eatsomethingdelicious
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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