STEEL-CUT OATS WITH SQUASH AND TAHINI
Try this easy make-ahead steel cut oatmeal recipe with butternut squash and tahini from Lukas Volger's Start Simple cookbook.
Provided by Lukas Volger
Categories Breakfast Oat Squash Winter Fall Sesame Maple Syrup Butternut Squash
Yield Serves 4
Number Of Ingredients 12
Steps:
- Melt the butter in a medium saucepan over medium heat, then add the oats. Cook, stirring often, until they smell toasty and have darkened a shade, 3 to 4 minutes. Watch that they don't burn. Pour in the milk and water and add the salt. Bring to a boil, then stir once, partially cover the pan, and reduce to a gentle simmer. Cook for 20 minutes. Stir in the squash, then remove from the heat. (The oatmeal will thicken as it cools; stir in additional water or milk when reheating.)
- To serve, spoon the hot oatmeal into bowls. For each serving, drizzle with 1 to 2 tablespoons tahini, 1 to 2 teaspoons maple syrup, a small spoonful of brown sugar, and a good pinch of flaky salt.
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