- Preheat oven to 350°F (180°C). In small bowl, mix oats with oil, Parmesan, pine nuts, thyme, garlic, salt and pepper. Arrange on parchment-lined baking sheet. Bake 8 to 10 min., or until golden brown. Cool completely.
- Stir yogurt with chives and lemon zest. Layer roasted squash, yogourt mixture and oat topping in four 1-cup (250-mL) resealable jars or food containers. Seal and keep chilled. Serve within 8 hr.
Tip: To roast butternut squash, preheat oven to 400˚F (200˚C). Peel and cut squash into 1/2-in. (1-cm) cubes. Toss with 2 tbsp (30 mL) olive oil and 1/4 tsp each salt and pepper. Bake on parchment-lined baking sheet 35 to 40 min., or until tender.