This recipe is super easy if you have everything on hand. I had leftover butternut squash that I cooked up yesterday, so this was literally as simple as mixing stuff in a bowl then scooping it out and layering it into this glass.
But if you don't already have cooked squash on hand that's been hanging out in the fridge overnight (I mean, why wouldn't you?), then here's the recipe for this gem.
Don't forget to let me know if this was appealing to your taste buds by sharing this out to your friends or commenting on this post on social.
What you'll need:
1 butternut squash
Liquid stevia (or packets work, too)
1 serving of plain greek yogurt
Carmel, Maple, or Vanilla extracts (optional)
Honey or maple syrup (optional)
To cook the squash:
Cut off top 1/2". Cut lengthwise in half. Scoop out seeds. Place halves face down in a baking dish with 1/4" water. Bake at 350 for 90 minutes. When done, peel off the skin or scoop out the squash. Place squash in mixing bowl. Add 1-2 TBSP of cinnamon (or to taste), a 1/2 tsp liquid stevia (or 1-2 packets as desired), and 1 tsp caramel extract (or choose your flavor here, optional). Mix with electric hand mixer so it's like a fluff or mashed potato like.
Side note: Butternut squash tastes amazingly sweet all on its own. Adding in extra stevia might be too much. Try it first by itself with a dash of cinnamon to see if you even need the stevia. If you're like me, you probably don't. This squash is the bomb dot com, baby.
You can, of course, eat the squash right away, but if you want to make the parfait, let it sit overnight in the refrigerator.
For the greek yogurt:
Place 1 serving (typically 2/3 cup) in a bowl. Add water while stirring to create desired consistency (I prefer a thinner consistency, greek yogurt is a little too thick for my liking. If you like it as is, then skip this step and carry on, you greek yogurt lovin' warrior). Add 1-2 stevia packets or liquid stevia to desired taste. Add in flavor extract of choice, if desired. I mixed in a few drops of maple extract. Blend well in the bowl.
Side note: If you are new to plain greek yogurt, you may find that you need to add in a drizzle of honey or maple syrup to make it more desirable to your taste buds. I'll give you the green light here, but just don't get carried away, mmmkay?
Once you have your refrigerated squash and greek yogurt mixture, simply layer them on top of each other at your heart's content. Voila! Heaven in your mouth.
Now you can tell all your friends you eat dessert for breakfast AND stay on track with your goals.
Special shoutout to Kevin Butz who showed me the squash ways and gave me several squash recipes. You da man, Kevin!
If you're a 21-day fix meal plan follower, this recipe counts as 1 green (measured as 2/3 cup), and 1 red. Can we cheers again to that?