Savoury Granola & Roasted Squash Parfaits
Prep Time
Serves
Cooking Mode
½ cup quick oats
4 tsp olive oil
1 tbsp finely grated Parmesan cheese
1 tbsp pine nuts
1 tsp finely chopped fresh thyme
1 clove garlic, minced
pinch each salt and pepper
2 cups cubed roasted butternut squash
1⅓ cups plain Greek yogourt
2 tbsp finely chopped chives
1 tsp finely grated lemon zest
½ cup quick oats
4 tsp olive oil
1 tbsp finely grated Parmesan cheese
1 tbsp pine nuts
1 tsp finely chopped fresh thyme
1 clove garlic, minced
pinch each salt and pepper
2 cups cubed roasted butternut squash
1⅓ cups plain Greek yogourt
2 tbsp finely chopped chives
1 tsp finely grated lemon zest
Directions
1Preheat oven to 350°F (180°C). In small bowl, mix oats with oil, Parmesan, pine nuts, thyme, garlic, salt and pepper. Arrange on parchment-lined baking sheet. Bake 8 to 10 min., or until golden brown. Cool completely.
2Stir yogurt with chives and lemon zest. Layer roasted squash, yogourt mixture and oat topping in four 1-cup (250-mL) resealable jars or food containers. Seal and keep chilled. Serve within 8 hr.
Tips
1
To roast butternut squash, preheat oven to 400˚F (200˚C). Peel and cut squash into ½-in. (1-cm) cubes. Toss with 2 tbsp (30 mL) olive oil and ¼ tsp each salt and pepper. Bake on parchment-lined baking sheet 35 to 40 min., or until tender.
Disclaimer
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Personal Note
Personal Note
