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Oat and Butternut Squash "Risotto"

Oat and Butternut Squash "Risotto"

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


  • 4 tbsp. unsalted butter, divided
  • 1 shallot, minced
  • 1 c. McCann’s® Traditional Steel Cut Irish Oatmeal
  • 4 c. vegetable or chicken stock
  • 1 bag cubed, frozen butternut squash (10 oz. or about 1 1/2 cups)
  • pinch Kosher salt
  • 1 c. Parmesan cheese, grated and divided

Optional Topping

  • 2 tbsp. sage, chopped


  1. 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.

  2. 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.