Name: Steel-Cut Oat "Risotto" with Butternut Squash and Kale
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 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