Serves: 1 person * Time: 50 minutes, plus 10 minutes cooling
CONTAINS
Vitamin A, B-group, C & E, fibre, carotenoids, copper, manganese, selenium
YOU NEED
300g acorn squash, deseeded and cut into large chunks (with skin still on)
a generous pinch of cinnamon • a scant pinch of nutmeg
½ tablespoon unsalted butter • 1 tablespoon rolled oats or spelt flakes
½ tablespoon sunflower seeds • ½ tablespoon pumpkin seeds
pinch of fine sea salt • ½ tablespoon runny honey • 150g Greek-style yoghurt
Preheat the oven to 180°C/350°F/Gas 4. Roast the squash for 30–40 minutes until tender. Cool slightly, then scrape the flesh into a food processor, add the cinnamon and nutmeg and purée. Set aside to cool. Heat the butter in a small frying pan and add the oats or spelt, seeds and salt. Stir-fry over a medium-high heat until lightly toasted – don’t burn the seeds. Add the honey and stir-fry for 1 minute until sticky. Cool on a plate, then break into pieces. To serve, layer the yoghurt, squash purée and seeds in a small glass jar or bowl.