Roasted Butternut Squash, Greek Yogurt, Honey, Walnut

139 cal, 19C/6F/4P/9S.

Here’s a wholesome natural Fall snack or dessert. Mine was made with a rare Baby Butternut Squash (!!) but you can make it with regular butternut squash or pumpkin too.

I got this baby butternut squash as a free gift at our local Whole Foods. Austen regularly throws her most awesome toddler tantrums there just before lunch time every Saturday while we’re trying to get our shopping done for the week. It’s glorious.

Honestly it doesn’t faze me anymore. This is what her brain needs to go through to develop into a full human brain. It’s fine. But I think the nice man at Whole Foods thinks it’s getting to me more (maybe he’s right and I’m the one in denial!) so we always come back with his sympathy gifts. A piece of rare produce, candy, one time I even got a whole bag of pumpkin spice latte popcorn! That was a win.

So on one of those days I obtained my first ever baby butternut squash! I honestly had not even seen one before. He said to make a little side dish out of it. I was excited! But you know what being mom is like. I stuck it in one corner of my fridge and forgot about it for 2 weeks. Apparently nothing happens to it.

When I found it I decided it to follow his advice and roast it for lunch. I stuck it in the oven for 30 min at 400F. However by the time the 30 min was up I had already eaten quite a bit of lunch and wanted to save room… for… dessert… AND INSPIRATION STRIKES.

This dessert was born. You bet I piped full fat greek yogurt again! I shared it with my family and we all loved it.


  • 1 baby butternut squash (or regular) cut and cored (about 200g)
  • 1 tsp coconut oil
  • Cinnamon, sea salt
  • 1/4 cup full fat greek yogurt
  • 1 tbsp walnut pieces
  • 2 tsp honey to drizzle

Makes 2 squash dessert boats. Preheat oven to 400F and line a baking sheet with parchment. Cut your squash, smear 1 tsp coconut oil and sprinkle with sea salt and cinnamon. Roast for about 30 minutes until the flesh is soft when you poke it with a fork. Let this cool completely. Dollop 2 tbsp yogurt on each squash, sprinkle with walnuts and drizzle the honey. Dig in!

Hope you love this dessertspiration as much as we did! ❤

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