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.
Preheat oven to 400°F. Line a large sheet pan with parchment paper.
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.
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.
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.