Author Notes
Mix up your breakfast routine with this tasty sweet and savory blend of oven-roasted squash, tart creamy yogurt, crunchy sweet granola and juicy pomegranate seeds. —Kale + Compass
Ingredients
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2
small winter squash (I used Delicata), sliced in half lengthwise and seeds left intact
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2 cups
plain yogurt
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1 cup
granola (your favorite kind)
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1 cup
pomegranate arils (from 1 pomegranate)
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1 tablespoon
butter, softened
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1 pinch
kosher salt
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Maple syrup, to taste (optional)
Directions
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Preheat oven to 400 (optional: put the baking sheet in the oven as it preheats to get a nice brown crust on the squash when you put them down).
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While the oven preheats, rub butter on the squash and season all sides with a pinch of kosher salt.
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Roast the squash halves, cut side down, for 25-30 minutes, flipping once in the middle until tender. Remove from oven and let cool.
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Scoop out the seeds once cool and set aside.
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Top each squash half with layers of yogurt, granola, pomegranate seeds. Drizzle the top with maple syrup.
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