Spiced Squash Yogurt Parfaits

In Mediterranean kitchens, thick Greek yogurt often anchors a simple morning bowl. This parfait layers it with maple-roasted delicata squash kissed by cinnamon, ginger, and cardamom, then crowns the stack with granola and seeds.

Serves 4 · 12 min prep · 22 min cook

Estimate for one serving

• 310 cal
• 15g protein
• 36g carbs
• 13g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 medium halved seeded sliced 1/2-inch delicata squash
• 1 tbsp extra-virgin olive oil
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cardamom
• 1/4 tsp kosher salt
• 2 tbsp pure maple syrup
• 2 cups plain whole-milk Greek yogurt
• 1 cup granola
• 1/4 cup toasted pumpkin seeds
• 1 tsp fresh thyme leaves
• 2 tbsp honey

Instructions

1. 1Preheat the oven to 400°F and line a baking sheet with parchment.
2. 2Toss the delicata squash slices with olive oil, cinnamon, ginger, cardamom, salt, and maple syrup until evenly coated.
3. 3Arrange in a single layer and roast 18 to 22 minutes, flipping once, until the squash is tender, caramelized at the edges, and lightly fragrant with spice.
4. 4Let the roasted squash cool 5 to 8 minutes so it will not melt the yogurt when layered.
5. 5Spoon a layer of Greek yogurt into the bottom of four glasses or jars.
6. 6Add a layer of the warm or room-temperature spiced squash, then a sprinkle of granola.
7. 7Repeat with another spoonful of yogurt and more squash so you have two clear layers.
8. 8Drizzle each parfait lightly with honey.
9. 9Top with toasted pumpkin seeds and a few fresh thyme leaves for herbal brightness.
10. 10Serve at once for contrasting temperatures, or chill up to 4 hours if you prefer a fully cold parfait (add granola just before eating so it stays crunchy).