Butternut squash just might be my favorite fall veggie. Not only is it sweet and comforting—especially when roasted—but it also happens to be pretty versatile, too. This recipe plays up the warm, caramelized flavor of roasted squash by combining it with a crunchy cinnamon and golden raisin granola and creamy Greek yogurt. Texturally, it’s perfect. And flavor-wise, it’s a delicious balance of honey, spice, and tangy yogurt.
As I shared last month, I’m partnering with Quaker this fall to create recipes that help reduce food waste using oats. Quaker believes in promoting the health of both people and the planet. That’s why they started the More Taste, Less Waste campaign, in partnership with the James Beard Foundation, to help recover commonly wasted foods by using oats, which can serve as a versatile and nutritious blank canvas to create recipes. Oats are 100% whole grain and provide a good source of fiber. If you’re inspired to share your own More Taste, Less Waste recipes using oats, post them on Instagram using the hashtag #JustAddOats.
Roasted Butternut Squash with Granola and Greek Yogurt
Serving Size: Serves 6
For the Granola:
1 ½ cups Quaker Old Fashioned Oats
½ cup unsalted mixed nuts, roughly chopped (walnuts, almonds, pecans)
¼ teaspoon salt
½ teaspoon cinnamon
3 tablespoons olive oil
3 tablespoons honey
½ teaspoon vanilla extract
⅓ cup dried golden raisins
For the Squash:
1 medium butternut squash
½ teaspoon salt
3 cups plain nonfat Greek yogurt
Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper. In a large bowl, mix the oats, nuts, salt, and cinnamon.
In a small bowl, stir together the oil, honey, and vanilla extract. Pour over the oat mixture and stir well to coat the oats and nuts. Spread the granola onto the prepared baking sheet, pressing it into an even layer. Bake until crisp and golden brown, about 20 minutes, stirring halfway. Let the granola cool without touching it before crumbling it into small pieces. Stir in the dried fruit. Store in a sealed container at room temperature for up to 2 weeks.
While the granola cools, raise the oven temperature to 425 degrees F. Line a large rimmed baking sheet with parchment paper. Spray the baking sheet with cooking oil. Peel and halve the butternut squash. Scrape out the seeds and loose flesh inside and discard. Slice the squash into 1-inch-thick rounds and then again into crescents. Arrange them on the baking sheet and spray them with cooking oil. Sprinkle the salt evenly over the squash. Bake until tender and lightly browned, 35 to 40 minutes, flipping the pieces halfway.
Serve the squash in bowls, each topped with ½ cup Greek yogurt and ½ cup granola.