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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 www.chadwickboydlifestyle.com

Ingredients

  • 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

Directions

  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.

Tips

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.