Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- Toss butternut squash cubes with maple syrup and cinnamon. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized. Let cool.
- Divide Greek yogurt between two bowls.
- Top with roasted squash, granola, and pecans. Drizzle with extra maple syrup if desired.
- Serve warm or chilled.
Notes
Make it vegan by using dairy-free yogurt. Add extra toppings like dried cranberries or pumpkin seeds for variety. The roasted squash can be made ahead and stored in the fridge for up to 3 days.