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

Cookie and Kate
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

1

butternut squash or 2 sweet potatoes, small

4 cloves

Garlic

2

packed cups Kale

1

Red onion, medium

1 1/2 cups

Quaker steel-cut oats

1 tbsp

Lemon juice

1

Black pepper, Freshly ground

1 pinch

Red pepper flakes

1 tsp

Salt

2 tbsp

Olive oil, extra-virgin

2 tbsp

Butter

3/4 cup

Parmesan cheese

1/2 cup

White wine, dry

6 cups

Water