<p>Oat Risotto with Butternut Squash is savory, creamy, and delicious. With fresh sage and shredded parmesan, this comforting dish will make your mouth water. This 30-minute recipe for oat risotto is perfect for a chilly fall or winter evening.</p>
Recipe Image
Servings
4
Directions
Preheat oven to 400 degrees F.
Place the squash and chopped sage on a sheet pan and drizzle with 2 tablespoons olive oil, kosher salt, and pepper and toss well.
Arrange pieces in one layer and roast for 25 to 30 minutes, turning once.
In a large skillet heat butter on medium heat and add the shallot.
Cook for 3-4 minutes until soft.
Add the steel cut oats and toast for 5 minutes until fragrant and nutty.
Add vegetable broth and bring to a boil.
Reduce heat to low and simmer, stirring occasionally until oats have thickened, about 20 minutes.
While oats are cooking, fry whole sage leaves in one tablespoon olive oil until crisp.
Place on a paper towel.
When the squash has finished roasting, mash half of the pieces into a rough puree, and leave the other pieces whole.
When the oats have finished cooking add the squash puree and stir to combine.
Top with the whole squash pieces.
Divide the RisOATto among bowls and serve topped with Parmesan and crispy sage leaves, along with sea salt and cracked black pepper, if desired.
Nutrition Facts
Fact Name
Calories
Fact Value
330
Fact Section
1
Fact Name
Fat
Fact Value
15g
Fact Section
1
Fact Name
Saturated Fat
Fact Value
4g
Fact Section
1
Fact Name
Cholesterol
Fact Value
15mg
Fact Section
1
Fact Name
Sodium
Fact Value
575mg
Fact Section
1
Fact Name
Total Carbohydrate
Fact Value
44g
Fact Section
1
Fact Name
Fiber
Fact Value
8g
Fact Section
1
Fact Name
Sugar
Fact Value
5g
Fact Section
1
Fact Name
Protein
Fact Value
9g
Fact Section
1
Fact Name
Calcium
Fact Value
10%
Fact Section
2
Fact Name
Vitamin D
Fact Value
0%
Fact Section
2
Fact Name
Vitamin C
Fact Value
20%
Fact Section
2
Fact Name
Vitamin A
Fact Value
60%
Fact Section
2
Fact Name
Potassium
Fact Value
10%
Fact Section
2
Fact Name
Iron
Fact Value
20%
Fact Section
2
Fact Name
Thiamin
Fact Value
25%
Fact Section
2
Fact Name
Magnesium
Fact Value
25%
Fact Section
2
Fact Name
Added Sugar
Fact Value
1g
Fact Section
2
Recipe Unique ID
quaker-96-en
Preparation Time
60 minutes
Cooking Time
30 minutes
Recipe Filters
Recipe Ingredients
Ingredient Amount
3 cups
Ingredient Value
butternut squash, peeled and cut into 1-inch chunks
Ingredient Amount
1/2 cup
Ingredient Value
fresh sage, stems removed, half roughly chopped, half left whole leaves
Ingredient Amount
2 tablespoons
Ingredient Value
olive oil
Ingredient Amount
1/2 teaspoon
Ingredient Value
kosher salt
Ingredient Amount
1/2 teaspoon
Ingredient Value
freshly ground black pepper
Ingredient Amount
1 tablespoon
Ingredient Value
butter
Ingredient Amount
1
Ingredient Value
large shallot, diced
Ingredient Amount
1 cup
Ingredient Product
Ingredient Product Title
Quaker® Steel Cut Oats - Quick 3-Minute
Ingredient Amount
4 cups
Ingredient Value
low sodium vegetable stock
Ingredient Amount
4 tablespoons
Ingredient Value
Parmesan, shredded
Ingredient Value
Sea salt and cracked pepper, optional
Related Recipes
Recipe Category
BazaarVoice ID
7114
Recipe Last PDF Generation
2023-09-20T06:53:19
Recipe PDF URL Download
/sites/quakeroats.com/files/pdf/oat-risotto-with-butternut-squash.pdf
Featured Products
Recipe Thumbnail Image
Directions Disclaimer
<p><em>Brought to you by <a href="https://www.quakeroats.com/cooking-and-recipes/oatmazing-oatmeal">Sam Stephens</a> of OatMeals NY.</em></p>
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