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Prep Time
35 mins
Total Time
1 h
Serves
4

Ingredients

½ cup
quick oats
125 mL
4 tsp
olive oil
20 mL
1 tbsp
finely grated Parmesan cheese
15 mL
1 tbsp
pine nuts
15 mL
1 tsp
finely chopped fresh thyme
5 mL
1
clove garlic, minced
pinch each salt and pepper
2 cups
cubed roasted butternut squash
500 mL
1⅓ cups
plain Greek yogourt
325 mL
2 tbsp
finely chopped chives
30 mL
1 tsp
finely grated lemon zest
5 mL

Method

Step 1
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.
Step 2
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.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (¼ recipe):
Calories:
200
Fat:
9 g
Saturated Fat:
2 g
Carbs:
22 g
Fibre:
5 g
Sugar:
5 g
Cholesterol:
5 mg
Protein:
10 g
Sodium:
135 mg