¼cup+ 2 tablespoons raw pepitas, (pumpkin seeds), or replace with more chopped almonds
¼cup+ 2 tablespoons uncooked quinoa
3tablespoonslight brown sugar
¼cup+ 2 tablespoons honey
⅓cupmelted coconut oil
1teaspoonpure vanilla extract
½teaspoonground cardamom
¼teaspoonmaldon salt
INSTRUCTIONS
Preheat oven 425°F.
Line a baking sheet with parchment paper. Toss the squash with olive oil and kosher salt and spread on a parchment-lined baking sheet. Bake for 20-25 minutes on the bottom rack, tossing halfway through, until tender when poked with a knife. (If not using parchment paper or if you notice your squash browning quickly on the bottoms, bake on the middle rack). When finished, chill squash until serving. This step can be done a few days in advance and chilled.
Meanwhile, toss oats, chopped almonds, pepitas, quinoa, and brown sugar together in a large bowl. Pour in the honey, coconut oil, vanilla extract, cardamom, and maldon and toss until evenly coated (I like to use my hands to make sure the wet ingredients are evenly distributed).
Reduce oven temperature to 300°F.
Dump the granola mix on to large parchment-lined baking sheet and form it into a mound in the center of the pan. Bake on the top rack for 20 minutes. Stir and spread the granola mix into even layer. Bake for another 20-25 minutes until just golden brown. Let cool completely in the pan. Once cool, break into pieces and store in an air-tight jar, container, or bag until serving. This step can be done up to a week in advance.
Just before serving, combine yogurt, vanilla, and honey in a small bowl until smooth (for single serving. Divide yogurt among four bowls. Top with chilled roasted butternut squash, cardamom quinoa granola, and a few torn mint leaves. Drizzle with honey (optional) and serve.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.