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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
35 min
Total Time
60 min
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.

Tips

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.

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Nutritional Facts

Per:
Calories:
200
Fat:
9
Saturated Fat:
2
Monounsaturated Fats:
Trans:
Trans:
Carbs:
22
Fibre:
5
Sugar:
5
Sugar Alcohols:
Cholesterol:
5 mg
Protein:
10
Iron:
Sodium:
135 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: