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

Ingredients

• 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

Method

1. Preheat the oven to 300 degrees F.
2. 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.60 min timer
3. 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.
4. Spoon the yogurt into 4 bowls. Top each with some berry and squash mixture, then top with granola. Garnish the parfait with lime zest.