GREEK YOGURT PARFAIT WITH GINGER CANDIED PUMPKIN, BERRIES AND PUMPKIN SEED PECAN GRANOLA

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

Provided by Eric Greenspan

Time 1h55m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

There are no comments yet!