Roasted Squash & Grape Yogurt Bowl

Mediterranean breakfasts often celebrate creamy yogurt beside warm roasted produce. This bowl pairs cinnamon-kissed butternut squash and sweet red grapes over thick Greek yogurt, finished with honey, mint, and toasted sunflower seeds.

Serves 2 · 12 min prep · 25 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 48g carbs
• 15g fat
• 3g fiber

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Ingredients

• 2 cups butternut squash, peeled and cubed
• 1 cup seedless red grapes
• 1 tbsp extra-virgin olive oil
• 1/2 tsp ground cinnamon
• 2 tbsp honey
• 2 cups plain whole-milk Greek yogurt
• 3 tbsp toasted sunflower seeds
• 2 tbsp fresh mint leaves, torn
• 1/4 tsp pinch of flaky sea salt
• to taste freshly cracked black pepper

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment for easy cleanup.
2. 2Toss the cubed squash with olive oil, cinnamon, salt, and a light crack of pepper until every piece is lightly coated.
3. 3Spread the squash in a single layer on the sheet and roast for 18 minutes, flipping once halfway, until the edges turn golden and the centers feel creamy when pierced.
4. 4In the final 8 minutes of roasting, scatter the whole grapes onto the same sheet so they blister and concentrate their juices without collapsing completely.
5. 5Remove the pan and let the squash and grapes cool for 5 minutes; the residual heat will keep them warm but not melt the yogurt.
6. 6Spoon the Greek yogurt into two wide bowls, creating a shallow well in the center of each.
7. 7Arrange the warm roasted squash and blistered grapes over the yogurt, letting some juices drip into the cream.
8. 8Drizzle honey over the top, then finish with toasted sunflower seeds and torn mint for crunch and brightness.
9. 9Serve immediately while the squash is still warm against the cool yogurt for the best temperature and texture contrast.