Squash yoghurt with chocolate granola

Squash yoghurt with chocolate granola

Total: 45 min. | Active: 20 min.
Nutritional value / person: 620 kcal
, Fat: 36 g
, Carbohydrate: 59 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Squash puree

400 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
2 tbsp sunflower oil
1 ½ tbsp sugar
¼ tsp cinnamon


100 g spelt flakes
50 g hazelnuts, coarsely chopped
40 g pumpkin seeds
2 tbsp chocolate powder
2 tbsp sunflower oil
2 tbsp maple syrup
2 pinches salt

To bake

100 g chocolate cubes

To serve

500 g plain yoghurt
3 figs, in slices
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How it's done

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Squash puree

Mix the squash, oil, sugar and cinnamon in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the centre of an oven preheated to 220°C. Remove, puree, leave to cool. Reduce the oven temperature to 180°C.


In a bowl, mix the spelt flakes with all the other ingredients up to and including the salt, spread on a baking tray lined with baking paper.

To bake

Approx. 10 mins. in the centre of the oven, mixing once. Remove from the oven, leave to cool. Add the chocolate chunks, mix.

To serve

Plate up the yoghurt and squash puree. Top with the figs and granola.

Good to know
Shelf life: Store the granola in an airtight container for approx. 3 weeks.
Tip: Prepare the squash puree 1 day in advance, cover and keep in the fridge.

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