Fresh Grape & Yogurt Parfaits

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 2 cups plain Greek yogurt
• 1.5 cups seedless grapes (red and green mix)
• 1 large crisp apple
• 1 cup roasted kabocha or butternut squash cubes
• 3 tbsp honey
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1/4 tsp ground cardamom
• 1/3 cup chopped toasted pistachios
• 1/2 cup granola
• 2 tbsp torn fresh mint leaves
• 1/8 tsp pinch of flaky salt
• 1/2 tsp vanilla extract

Instructions

1. 1If the squash is not already roasted, toss small cubes with a drizzle of honey and roast at 400°F for 18 to 20 minutes until tender and caramelized at the edges; cool completely.
2. 2Halve the grapes and place them in a bowl with half the lemon juice and salt so they stay juicy and bright.
3. 3Core the apple and shave it into thin raw ribbons with a mandoline or sharp peeler. Toss the ribbons immediately with the remaining lemon juice and the lemon zest to prevent browning.
4. 4Stir the Greek yogurt with the vanilla, cardamom, and two tablespoons of the honey until smooth and lightly sweetened. Taste and adjust honey if you want it sweeter.
5. 5Spoon a layer of the spiced yogurt into the bottom of four clear glasses or jars. Add a layer of apple ribbons, then a few roasted squash cubes, then halved grapes.
6. 6Repeat the layers once more, finishing with a final dollop of yogurt on top so the colors show through the glass.
7. 7Drizzle the remaining honey over each parfait and scatter the toasted pistachios and granola for crunch.
8. 8Tuck torn mint leaves into the top layer just before serving so the herbs stay fragrant. Serve immediately or chill up to 2 hours for a make-ahead no-bake treat.