Roasted Butternut Squash Steel Cut Oat “Risotto”

Roasted Butternut Squash Steel Cut Oat “Risotto”

Risotto usually requires a lot of hands-on time stirring to create a creamy texture. Using steel cut oats makes this so much easier, plus the flavor of the roasted butternut squash goes so well with the creamy toasted oats! It’s a delicious main dish, but can also be served as a side dish with roasted chicken or pork.
Servings
2 servings
Prep time
10 minutes
Cook time
25 minutes
Passive time
n/a

Ingredients

Squash
  • 2 cups cubed Butternut Squash (284 g)
  • 1 small Onion, diced (210 g)
  • 1 Tbsp Olive Oil
  • Salt to taste
  • Pepper to taste
Oats
  • 1 Tbsp Butter
  • ½ cup Steel Cut Oats (88 g)
  • ¾ cup Vegetable Broth (177 mL)
  • ¼ cup White Wine (59 mL)
  • 1 tsp chopped fresh Sage
  • 1 Garlic Clove, minced
  • ½ cup Freshly Grated Parmesan Cheese, divided
  • Freshly Ground Black Pepper, to taste
  • Salt to taste
  • Chopped Sage, optional garnish

Instructions

  1. Preheat oven to 400°F. Line a large sheet pan with parchment paper.
  2. Add squash, onion, 1 tablespoon olive oil, salt and pepper to the prepared pan. Toss well to coat. Bake for 20-25 minutes, stirring halfway through. The butternut squash should be tender and golden brown. Set aside.
  3. Meanwhile, heat butter in a medium pot over medium heat. Add oats, garlic and sage. Continue cooking for 3-5 minutes, stirring frequently, allowing garlic to soften and oats to toast slightly. Next, add vegetable broth and white wine and bring to a boil. Cover and reduce heat to low; stirring regularly. The oats will continue to thicken; cook for at least 20 minutes to reduce the liquid, longer if desired.
  4. Add 1 cup roasted butternut squash, ¼ cup Parmesan cheese, freshly ground pepper and salt to taste. Divide between two bowls and garnish with remaining roasted butternut squash, Parmesan cheese and sage.

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