Greek Yogurt Parfait with Ginger Candied Pumpkin, Berries and Pumpkin Seed Pecan Granola

2013-03-27
  • Yield : 4 servings
  • Cook Time : 35m
  • Ready In : 55m
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Ingredients

  • 1/2 cup raw steel-cut oats
  • 1/4 cup pecans, toasted and chopped
  • 1/4 cup pumpkin seeds
  • 2 teaspoons black sesame seeds
  • 1 teaspoon vegetable oil
  • 1 teaspoon maple syrup
  • 1/2 cup plus 1 teaspoon brown sugar
  • Salt and cracked black pepper
  • 1 cup diced kabocha squash
  • 1/4 pound fresh ginger, chopped
  • 1/4 pound raspberries
  • 1/4 pint blackberries
  • 2 cups Greek yogurt
  • Zest of 2 limes

Method

Step 1

Preheat the oven to 300 degrees F.

Step 2

Toss the oats, pecans, pumpkin seeds, sesame seeds, vegetable oil, maple syrup and 1 teaspoon brown sugar together in a mixing bowl. Season with salt and cracked black pepper. Spread evenly on a baking sheet and bake for 1 hour. Let cool, then crumble.

Step 3

Add the squash, ginger, remaining 1/2 cup brown sugar and 1/2 cup water to a small saucepot. Boil until the squash is tender, then let cool. Mix the squash with the berries and dress in the ginger syrup.

Step 4

Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest.

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