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Prep Time
35 mins
Total Time
1 h
Serves
4

Ingredients

½ cup
quick oats
125 mL
4 tsp
olive oil
20 mL
1 tbsp
finely grated Parmesan cheese
15 mL
1 tbsp
pine nuts
15 mL
1 tsp
finely chopped fresh thyme
5 mL
1
clove garlic, minced
pinch each salt and pepper
2 cups
cubed roasted butternut squash
500 mL
1⅓ cups
plain Greek yogourt
325 mL
2 tbsp
finely chopped chives
30 mL
1 tsp
finely grated lemon zest
5 mL

Directions

Step 1
Preheat 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.
Step 2
Stir 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.

Tip

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: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (¼ recipe):
Calories:
200
Fat:
9 g
Saturated Fat:
2 g
Carbs:
22 g
Fibre:
5 g
Sugar:
5 g
Cholesterol:
5 mg
Protein:
10 g
Sodium:
135 mg