- Prep Time
- 35 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- ½ cup
- quick oats
- 125 mL
- 4 tsp
- olive oil
- 20 mL
- 1 tbsp
- finely grated Parmesan cheese
- 15 mL
- 1 tbsp
- pine nuts
- 15 mL
- 1 tsp
- finely chopped fresh thyme
- 5 mL
- 1
- clove garlic, minced
- pinch each salt and pepper
- 2 cups
- cubed roasted butternut squash
- 500 mL
- 1â…“ cups
- plain Greek yogourt
- 325 mL
- 2 tbsp
- finely chopped chives
- 30 mL
- 1 tsp
- finely grated lemon zest
- 5 mL
Directions
Step 1
Preheat oven to 350°F (180°C). In small bowl, mix oats with oil, Parmesan, pine nuts, thyme, garlic, salt and pepper. Arrange on parchment-lined baking sheet. Bake 8 to 10 min., or until golden brown. Cool completely.
Step 2
Stir yogurt with chives and lemon zest. Layer roasted squash, yogourt mixture and oat topping in four 1-cup (250-mL) resealable jars or food containers. Seal and keep chilled. Serve within 8 hr.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 200
- Fat:
- 9 g
- Saturated Fat:
- 2 g
- Carbs:
- 22 g
- Fibre:
- 5 g
- Sugar:
- 5 g
- Cholesterol:
- 5 mg
- Protein:
- 10 g
- Sodium:
- 135 mg
