Ingredients

• 2 cups cubed Butternut Squash (284 g)
• 1 small Onion, diced (210 g)
• 1 Tbsp Olive Oil
• Salt to taste
• Pepper to taste

• 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.