Roasted Squash & Grape Yogurt Bowls

Serves 4 · 15 min prep · 27 min cook

Ingredients

• 3 cups delicata or butternut squash, peeled and cubed
• 2 cups seedless red grapes
• 2 tbsp extra-virgin olive oil
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 3 cups plain whole-milk Greek yogurt
• 1/4 cup toasted pumpkin seeds (pepitas)
• 1 tsp fresh thyme leaves
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. 2Toss the cubed squash with olive oil, half the honey, cinnamon, and sea salt until every piece is lightly coated.
3. 3Spread the squash in a single layer on the prepared sheet and roast for 15 minutes until the edges begin to turn golden.
4. 4Add the whole grapes to the sheet, drizzle with the remaining honey, and return to the oven for another 10 to 12 minutes until the squash is tender and caramelized and the grapes are blistered and jammy.
5. 5Remove the sheet from the oven and let the roasted produce cool for 5 minutes so it does not melt the yogurt.
6. 6Spoon generous mounds of Greek yogurt into four shallow bowls, creating a slight well in the center of each.
7. 7Divide the warm roasted squash and grapes over the yogurt, spooning any pan juices on top for natural sweetness.
8. 8Finish each bowl with toasted pumpkin seeds, a scatter of fresh thyme leaves, and lemon zest. Serve immediately while the contrast of cool yogurt and warm fruit is at its best.