• ½ cup Nature’s Path Pumpkin Seed + Flax Granola
  • ¼ cup fresh bread crumbs
  • ¼ cup melted coconut oil
  • ¾ tsp pumpkin pie spice
  • ½ tsp each salt and pepper
  • 1 large butternut squash (about 3 lb), peeled, seeded and cut into 1-inch cubes
  • 2 tbsp brown sugar
  • 1 tbsp fresh thyme


  1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper; set aside.
  2. Mix together granola, bread crumbs, 2 tbsp coconut oil, 1/4 tsp each pumpkin pie spice, salt and pepper.
  3. Spread evenly on baking sheet; bake for 6 or 7 minutes or until mixture is crisp and golden brown.
  4. Toss together squash, brown sugar, thyme, and remaining pumpkin pie spice, salt and pepper; arrange on prepared baking sheet.
  5. Roast for 30 to 35 minutes or until fork-tender and lightly browned.
  6. Arrange squash on platter and top with granola mixture.

Tip: To make fresh bread crumbs, pulse day-old bread in a food processor until it resembles coarse crumbs; store in airtight container in freezer for up to 1 month.