Steel-Cut Oat "Risotto" with Butternut Squash and Kale

Ingredients (14)

• 2 tablespoons extra-virgin olive oil 
• 1 medium red onion, chopped
• 1 small (2 pounds) butternut squash or 2 sweet potatoes, peeled and diced into 1/2” cubes
• 1 teaspoon salt, divided, more to taste
• Pinch of red pepper flakes
• 4 cloves garlic, pressed or minced
• 1 1/2 cups Quaker Steel-Cut Oats
• 2 packed cups chopped kale, ribs removed (about 1/2 bunch)
• 1/2 cup dry white wine* 
• 6 cups water            
• 3/4 cup (1 3/4 ounces) freshly grated Parmesan cheese
• 2 tablespoons butter
• 1 tablespoon lemon juice 
• Freshly ground black pepper, to taste