Steel-Cut Oats with Squash and Tahini

Ingredients

• 2 tablespoons dairy butter or vegan butter
• 1 cup steel-cut oats
• 1 cup whole or unflavored
• unsweetened nondairy milk
• 3 cups water
• 1⁄2 teaspoon salt
• 1 cup Roasted
• Mashed Butternut Squash
• Well-stirred tahini
• Maple syrup
• Brown sugar
• Flaky salt

Instructions

1. 1

   Melt the butter in a medium saucepan over medium heat, then add the oats.

2. 2

   Cook, stirring often, until they smell toasty and have darkened a shade, 3 to 4 minutes.

3. 3

   Watch that they don’t burn.

4. 4

   Pour in the milk and water and add the salt.

5. 5

   Bring to a boil, then stir once, partially cover the pan, and reduce to a gentle simmer.

6. 6

   Cook for 20 minutes.

7. 7

   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.

8. 8

   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.