
Steel-Cut Oats with Squash and Tahini
A delicious middle eastern dish. Completely plant-based. Gluten-free friendly.
Total Time
147 min
Serves
2
Rating
0.0 (0)
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
Melt the butter in a medium saucepan over medium heat, then add the oats.
- 2
Cook, stirring often, until they smell toasty and have darkened a shade, 3 to 4 minutes.
- 3
Watch that they don’t burn.
- 4
Pour in the milk and water and add the salt.
- 5
Bring to a boil, then stir once, partially cover the pan, and reduce to a gentle simmer.
- 6
Cook for 20 minutes.
- 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
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.