Greek Yogurt Parfait with Ginger Candied Pumpkin, Berries and Pumpkin Seed Pecan Granola2013-03-27
- Yield : 4 servings
- Cook Time : 35m
- Ready In : 55m
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- 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
Preheat the oven to 300 degrees F.
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.
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.
Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest.