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Squash yoghurt with chocolate granola
20 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 620
  • Fat about 36g
  • Carbohydrates about 59g
  • Protein about 16g
This is needed
This is needed for 4 people
Squash puree
  • 400 g squash (e.g. Hokkaido), cut into approx. 2 cm cubes
  • 0.25 tsp cinnamon
  • 2 tbsp sunflower oil
  • 1.5 tbsp sugar
  • 100 g spelt flakes
  • 50 g hazelnuts, coarsely chopped
  • 40 g pumpkin seeds
  • 2 tbsp sunflower oil
  • 2 tbsp chocolate powder
  • 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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And that's how it's done
And that's 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.
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.