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

1 hr Prep: 20 min Cook: 40 min
Serves: 4 Save

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

Directions

Learn how to make this recipe at Cookie and Kate