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Winter Yogurt Bowl

Serving Size

2

Ingredients

  • 1 delicata squash (small, seeds removed and sliced into rings)
  • 1 ½ tsp ghee (melted)
  • ¼ tsp cinnamon (ground)
  • 2 cups plain Greek yogurt
  • ¼ cup pomegranate seeds
  • 2 tbsps pumpkin seeds
  • 2 tbsps almond butter

Directions

  • Preheat the oven to 400 F. Add the squash to a baking sheet lined with parchment paper. Toss the squash with melted ghee and cinnamon.
  • Bake for 15-20 minutes or until tender.
  • Divide the yogurt into bowls and top with the roasted squash, pomegranate seeds, pumpkin seeds, and almond butter.

Notes

Storage: Assemble bowls, cover them, and store them in the fridge up to three days. Keep the seeds separate for the best “crunch” No Delicata Squash: Use butternut squash or sweet potato No Ghee: Use melted coconut oil instead Nut-Free: Use sunflower seed butter