- 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.
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:
