ROASTED SQUASH OATMEAL WITH CRISPY ROSEMARY SEEDS
Don’t sleep on savory oatmeal! When the weather turns, this is one of my favorite things to eat. You can make this make this with most fall produce such as sweet potatoes or sautéed kale. Try switching up the toppings too.
ingredients
For the oatmeal
½ cup steel cut oats
1 cup water
For the roasted squash
1 small butternut squash, peeled
Olive oil
Salt and pepper to taste
Maple syrup
¼ cup heavy cream or non dairy milk of choice
For the garnish
Crispy squash seeds (recipe below)
1 stem fresh rosemary
½ teaspoon sea salt
Freshly grated parmesan cheese
Makes 2 servings
Pre-heat the oven to 425 degrees
Start making the oatmeal by bringing the water to a boil in a small saucepan. Add in the oats, bring to a simmer, stirring frequently and cook for 10-15 minutes until oats have thickened. Set aside to cool while you prepare the squash.
Cut the bulb (bottom part) of the squash in half lengthwise and scoop out the seeds. Save them for the garnish. Cut the skiiner part of the squash in half lengthwise and then dice into small cubes, about ½” thick. Lightly dress all parts of the squash with olive oil, salt and pepper and lay out evenly on a baking sheet. Drizzle the tops of the squash pieces with maple syrup and bake for 20 minutes, rotating halfway through baking.
Place the bulbs only (reserving the cubes) in a food processor or high speed blender with the cream or milk of choice and process until smooth. Season with salt and pepper.
Separate the squash seeds from the membrane and dry off with a paper towel. Place the seeds in an even layer on a baking sheet along with the rosemary and bake for 10 minutes until seeds are dry and crispy but not too brown. Toss with sea salt and set aside while you put the dish together.
Add the squash puree to the saucepan with the oatmeal and gently reheat while stirring. Pour into a serving bowl. Add some of the roasted squash cubes and top with the parmesan cheese and crispy seeds.
