for 4 person

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

Granola

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 pinch	salt

To bake

100 g

chocolate cubes

To serve

500 g	plain yoghurt
3	figs, in slices

How it's done

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.

Granola

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.

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