Description
A cozy and nutritious bowl combining creamy Greek yogurt with sweet roasted butternut squash, granola, and pecans.
Ingredients
2 cups Greek yogurt
1 cup cubed butternut squash
1 tablespoon maple syrup (plus extra for drizzling)
1/2 teaspoon ground cinnamon
1/4 cup granola
1 tablespoon chopped pecans (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a bowl, toss the cubed butternut squash with the maple syrup and cinnamon until well coated.
Spread the squash evenly on a baking sheet and roast for 20 to 25 minutes, or until the squash is tender and lightly caramelized.
Allow it to cool slightly.
Spoon the Greek yogurt evenly into two bowls.
Top each bowl with the roasted butternut squash, granola, and chopped pecans.
If desired, drizzle with additional maple syrup for extra sweetness.
Serve either warm or chilled, according to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 18
- Sodium: 50
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 6
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 10