Roasted Squash Pudding Parfaits

Parfaits get a cozy autumn makeover when roasted butternut squash is blended into a silky maple-spiced pudding. Layered with creamy yogurt, crushed gingersnaps, and toasted pepitas, this American dessert brings weekend-gathering warmth to every spoonful.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 385 cal
• 11g protein
• 42g carbs
• 20g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 small (about 1 1/2 lb) butternut squash
• 1/4 cup maple syrup
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp pinch of salt
• 2 cups full-fat Greek yogurt
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1 cup crushed gingersnap cookies
• 1/4 cup toasted pepitas
• 1 tsp fresh thyme leaves
• 1 tsp apple cider vinegar

Instructions

1. 1Preheat the oven to 400°F. Peel the squash, scoop out the seeds, and cut the flesh into 1-inch cubes. Toss the cubes on a rimmed baking sheet with a drizzle of maple syrup, cinnamon, ginger, and salt until lightly coated.
2. 2Roast the squash for 25–30 minutes, flipping once halfway, until the edges are caramelized and a fork slides through easily with no resistance. Let cool 10 minutes.
3. 3Transfer the warm squash to a food processor or blender. Add the remaining maple syrup, apple cider vinegar, and a splash of the cream; puree until completely smooth and pudding-like. Taste and adjust sweetness if needed.
4. 4In a chilled bowl whip the heavy cream with the vanilla just to soft peaks. Fold the whipped cream gently into the Greek yogurt until light and cloud-like.
5. 5Spoon a layer of the squash puree into the bottom of four clear glasses or jars. Add a layer of crushed gingersnaps, then a generous spoonful of the yogurt cream.
6. 6Repeat the layers once more, finishing with a final dollop of yogurt cream on top. The glasses should look striped and inviting.
7. 7Chill the parfaits for at least 20 minutes so the cookies soften slightly into a cake-like texture against the squash.
8. 8Just before serving sprinkle toasted pepitas and a few fresh thyme leaves over each glass for crunch and herbal lift. Hand them out with long spoons for easy backyard sharing.