Roasted Sugar Pumpkin and Yogurt Parfaits with Squash Seeds and Molasses

Photo by Michael Piazza / Styled by Catrine Kelty

These barely sweet breakfast cups were inspired by Sofra Bakery’s wonderful grab-and-go parfaits, where seasonal jam is layered with rich labne and hulled durum wheat. Add a layer of leftover cooked farro or barley for chewy texture and extra heft, double the maple syrup and you’ll get close to Sofra’s version. Leave the grains out and they’re a grown-up nod to yesterday’s fruit-on-the-bottom plastic yogurt cups, with warming spices that hint at crustless pumpkin pie. Use either a pie pumpkin or a small butternut squash; the pumpkin will be a little sweeter but squash seeds toast up beautifully, better than those of the pumpkin. You can also use toasted store bought pepitas or any type of chopped roasted nuts, like pistachios, walnuts or hazelnuts. 

Serves 4

1 small pie pumpkin or butternut squash, halved, seeds reserved
3 cups Greek or strained homemade yogurt
1 tablespoon extra-virgin olive oil
2 tablespoons molasses
1 tablespoon maple syrup
¼ teaspoon ground nutmeg
pinch ground cloves
kosher salt
flaky sea salt, for serving 

Preheat oven to 400°F.

Brush pumpkin or squash halves with olive oil and sprinkle with salt. Place the pumpkin cut side down on a sheet pan. Pierce all over with the tip of a sharp knife. Roast 45 minutes or until the hard shell can be penetrated easily with a fork. Remove from the oven and set aside.

Turn the heat down to 350°F. Toss reserved seeds in oil, sprinkle with salt and bake in the still-cooling oven until you hear a distinct popping sound, 5–10 minutes.

Scrape the flesh from the pumpkin skin into the bowl of a food processor. Add molasses, maple syrup, spices and ½ teaspoon kosher salt. Process until smooth, just about 1 minute.

In 4 short juice glasses or jam jars, add a few spoonfuls of squash purée, then a few of yogurt, layering until the glasses are full and finishing with a yogurt layer. Top with roasted seeds and sprinkle with flaky salt.

This recipe appeared in the Fall/Holiday 2020 issue as part of a larger story on DIY Yogurt.