Roasted Pumpkin Yogurt Bowl

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 small (about 2 lb) sugar pumpkin or pie pumpkin
• 1 tablespoon olive oil
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 3 cups plain Greek yogurt
• 3 tablespoons honey
• 1/3 cup toasted pumpkin seeds
• 1/2 cup granola clusters
• 1 medium fresh apple
• 1 teaspoon fresh lemon zest

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment.
2. 2Halve the pumpkin, scoop out seeds and strings, then cut the flesh into 3/4-inch cubes; toss the cubes with olive oil, cinnamon, ginger, and salt until evenly coated.
3. 3Spread the pumpkin in a single layer on the prepared sheet and roast 22 to 25 minutes, flipping once halfway, until the edges caramelize and the cubes are tender when pierced.
4. 4Remove from the oven and let the roasted pumpkin cool 5 minutes so it stays warm but will not melt the yogurt.
5. 5While the pumpkin roasts, thinly slice or dice the fresh apple and zest the lemon.
6. 6Spoon the Greek yogurt into four bowls and drizzle each portion with honey, swirling lightly for ribbons.
7. 7Arrange warm roasted pumpkin cubes over the yogurt in each bowl.
8. 8Top with apple pieces, a scatter of toasted pumpkin seeds, and crunchy granola clusters.
9. 9Finish with a light dusting of lemon zest for brightness and serve immediately while the pumpkin is still gently warm against the cool yogurt.