Kabocha Squash Stovetop Granola

Kabocha Squash Stovetop Granola

by Mueller Market Chef Julia

Market Ingredients: 

• 1 1/2 cups Peach & Bourbon oatmeal – @oatmealandcompany

• 1/4 cup kabocha squash, cubed – @b5farm

• 1/3 cup raw pecans – @yeguacreek

• 4 Tbl squash jam – @lamimibakery

Other Ingredients: 

• 2 Tbl cinnamon 

• 4-5 Tbl olive oil

• Salt, to taste

Directions:

1. Heat 1 tablespoon of olive oil in a medium-sized shallow pan over low heat.

2. Add the cubed kabocha squash and cook for a few minutes, covered, until tender. Drizzle in an additional tablespoon of olive oil as needed to ensure the squash doesn’t dry out.

3. Add the pecans to the pan and toast alongside the squash for 4–5 minutes, stirring occasionally. Remove from heat and set aside.

4. In a medium bowl, whisk together the squash jam, 3 tablespoons of olive oil, cinnamon, and a pinch of salt until smooth. Add the raw oatmeal and stir until it’s evenly coated with the mixture.

5. Add the oatmeal mixture to the same pan in an even layer. Cook over medium-low heat for about 4 minutes, until the bottom is lightly golden. Flip and cook the other side until crisp.

6. Return the cooked squash and pecans to the pan, tossing gently with the oatmeal mixture.

7. Serve slightly warm. Delicious on its own, or spooned over yogurt or milk!