This is a great breakfast or snack when I’m on-the-go and want something warming and hearty. I sometimes throw some fresh chopped beets in to roast with the squash and love that combination as well.
Ingredients
1/2 medium butternut squash, cut into 1/4″ squares
2 T. olive oil
salt & pepper to taste
1 t. sunflower seeds
1 t. pumpkin seeds
1/4 c. full fat greek yogurt or sheep’s yogurt (you want an unsweetened yogurt with a super thick and creamy consistency)
Directions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Mix the butternut squash pieces with olive oil in a large bowl, making sure you coat everything well. Sprinkle with salt and pepper. Spread the squash evenly into a single layer onto the baking tray. Roast for 25 minutes, then stir gently on the tray and rotate before roasting for another 25 minutes. The squash is done when the pieces appear soft and are beginning to brown. Remove from oven and set aside.
Reduce oven heat to 300 degrees F. Line another baking sheet with parchment paper. Wash and drain the sunflower and pumpkin seeds, then spread them evenly into a single layer onto the baking sheet. Place in oven and toast for 8 minutes, then stir and continue toasting for another 10-12 minutes. The seeds are done when fragrant. Remove from oven an set aside. (If toasting larger quantities of seeds for convenience, note that they should be used within three weeks of toasting.)
Place roasted squash on a serving plate, top with a rich yogurt, and sprinkle the toasted seeds on top. Enjoy!
