I like to cube butternut squash and cook with a blob of coconut oil in a large pan on the stovetop. A fat free option is to bake halves on a cookie sheet lines with foil - but hey, it's the holidays and I love the sweet coconutty undertones from this healthy oil...
Once the squash is cooked and mushy, mash in a dash of pure maple syrup. Spoon the squash into a parfait glass until about half way full. In a small bowl, whisk together plain greek yogurt and more maple syrup, then spoon over the squash. Layer more squash, and top with a dollop of the yogurt mix. Sprinkle with chopped walnuts or granola.
Wala! A way healthier option for your holiday (or any day) meals than the marshmallowy stuff of yesteryear!
