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Butternut Squash and Pumpkin Seed Yogurt Parfait

Butternut Squash and Pumpkin Seed Yogurt Parfait
Frances Largeman-Roth
Cook Time:
20 mins
Prep Time:
20 mins

Chef notes

Yogurt, whether it's plain, flavored or Greek has become a popular and convenient breakfast for many people. It's a great source of probiotics, as well as calcium and protein. One thing it lacks is fiber. Yes, you can top it with berries and other fruit as a fiber-full option, but another seasonal and delicious pairing is butternut squash and pumpkinseeds. Both fall ingredients are loaded with fiber and flavor. And the butternut becomes sweet and caramelized when you roast it — heavenly!

Nutrition info: Delivers 4.5 grams fiber.


  • 2 cups peeled, diced butternut squash
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • 2 cups vanilla whole milk yogurt
  • 2 tablespoons chia seeds
  • 1/4 cup shelled pumpkin seeds



Preheat oven to 400°F.


Combine butternut, olive oil and maple syrup in a baking dish; roast for 20 minutes, until tender.


Meanwhile, combine the yogurt with chia in a bowl; set aside.


Assemble parfaits by spooning 1/4 cup of the yogurt into each of four glasses or dessert bowls. Top yogurt with 1/2 cup of the cooked butternut, followed by another 1/4 cup of yogurt. Top each parfait with 1 tablespoon of the pumpkin seeds. Parfaits can be made one day in advance and stored in the refrigerator.