Roasted Squash & Grape Yogurt Bowls

Mediterranean breakfasts often balance warm roasted produce with cool, tangy yogurt. Here cinnamon-honey squash and blistered red grapes crown thick Greek yogurt with pumpkin seeds, thyme, and lemon zest.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 310 cal
• 18g protein
• 38g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 medium (about 1.5 lb) delicata or butternut squash
• 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
• 1 tbsp 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. 2Halve the squash lengthwise, scoop out the seeds, and cut into half-moons half an inch thick; leave the skin on if using delicata.
3. 3Toss the squash pieces and whole grapes with olive oil, honey, cinnamon, and salt until evenly coated.
4. 4Spread everything in a single layer on the prepared sheet so the pieces have room to caramelize.
5. 5Roast for 20 to 25 minutes, flipping halfway, until the squash is tender and golden at the edges and the grapes are blistered and jammy.
6. 6Remove the pan from the oven and let the roasted produce cool for 5 minutes so it does not melt the yogurt.
7. 7Spoon a generous base of Greek yogurt into each bowl.
8. 8Arrange warm roasted squash and grapes over the yogurt, then finish with pumpkin seeds, fresh thyme leaves, and a dusting of lemon zest.
9. 9Serve immediately while the contrast of cool creamy yogurt and warm sweet produce is at its best.