Oat and Butternut Squash “Risotto”
If you think oatmeal is just a breakfast dish, think again. The grains become creamy when cooked but also keep their chewy texture, much like risotto. Add Parmesan, butternut squash, and a sprinkle of sage for a wholesome dish packed with warm, cozy flavors.
Recipe by Chadwick Boyd for McCann's Steel Cut Irish Oats. More Chadwick Boyd recipes can be found at www.chadwickboydlifestyle.com.
- 4 tbsp unsalted butter, divided
- 1 shallot, minced
- 1 cup McCann’s® Traditional Steel Cut Irish Oatmeal
- 4 cup vegetable or chicken stock
- 1 bag cubed, frozen butternut squash (10 oz. or about 1 1/2 cups)
- pinch Kosher salt
- 1 cup Parmesan cheese, grated and divided
- 2 tbsp sage, chopped (optional topping)
- In a large saucepan over medium heat, add 2 tablespoons of butter. When melted, add the shallot and cook until soft, 2-3 minutes. Add the Traditional Steel Cut Irish Oatmeal. Using a wooden spoon, stir to coat and toast 2-3 minutes. Add the stock and squash and bring to a simmer. Simmer until just-tender, about 25 minutes.
- When the oat risotto and squash are cooked, stir in ¾ cup Parmesan and the remaining butter. Season to taste with salt. Serve in individual bowls, garnished with remaining cheese and sage, or on the side with grilled chicken breast.
- For a more flavorful “risotto,” add a ½ cup white wine.
- Swap out the Parmesan for Pecorino, Asiago or any firm, dry cheese.
- Garnish with soft fresh herbs, such as parsley, chives or tarragon.