Oat Risotto with Butternut Squash

4
Servings
15 min
Preparation Time
60 min
Cook Time
Ingredients
Rating

Oat Risotto with Butternut Squash is savory, creamy, and delicious. With fresh sage and shredded parmesan, this comforting dish will make your mouth water. This 30-minute recipe for oat risotto is perfect for a chilly fall or winter evening.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

3 cups butternut squash, peeled and cut into 1-inch chunks
1/2 cup fresh sage, stems removed, half roughly chopped, half left whole leaves
2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbsp butter
1 large shallot, diced
1 cup Quaker® Steel Cut Oats - Quick 3-Minute
4 cups low sodium vegetable stock
4 tbsp Parmesan, shredded
Sea salt and cracked pepper, optional

Cooking Instructions

Preheat oven to 400°F.
Place the squash and chopped sage on a sheet pan and drizzle with 2 tablespoons olive oil, kosher salt, and pepper and toss well.
Arrange pieces in one layer and roast for 25 to 30 minutes, turning once.
In a large skillet heat butter on medium heat and add the shallot.
Cook for 3-4 minutes until soft.
Add the steel cut oats and toast for 5 minutes until fragrant and nutty.
Add vegetable broth and bring to a boil.
Reduce heat to low and simmer, stirring occasionally until oats have thickened, about 20 minutes.
While oats are cooking, fry whole sage leaves in one tablespoon olive oil until crisp.
Place on a paper towel.
When the squash has finished roasting, mash half of the pieces into a rough puree, and leave the other pieces whole.
When the oats have finished cooking add the squash puree and stir to combine.
Top with the whole squash pieces.
Divide the RisOATto among bowls and serve topped with Parmesan and crispy sage leaves, along with sea salt and cracked black pepper, if desired.

Brought to you by Sam Stephens of OatMeals NY.

Key Products

Quaker® Steel Cut Oats - Quick 3-MINUTE

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Preheat oven to 400°F.
Place the squash and chopped sage on a sheet pan and drizzle with 2 tablespoons olive oil, kosher salt, and pepper and toss well.
Arrange pieces in one layer and roast for 25 to 30 minutes, turning once.
In a large skillet heat butter on medium heat and add the shallot.
Cook for 3-4 minutes until soft.
Add the steel cut oats and toast for 5 minutes until fragrant and nutty.
Add vegetable broth and bring to a boil.
Reduce heat to low and simmer, stirring occasionally until oats have thickened, about 20 minutes.
While oats are cooking, fry whole sage leaves in one tablespoon olive oil until crisp.
Place on a paper towel.
When the squash has finished roasting, mash half of the pieces into a rough puree, and leave the other pieces whole.
When the oats have finished cooking add the squash puree and stir to combine.
Top with the whole squash pieces.
Divide the RisOATto among bowls and serve topped with Parmesan and crispy sage leaves, along with sea salt and cracked black pepper, if desired.