Don’t hesitate (like I did) to try this!
- 2 cups steel cut oats
- butternut squash, Peeled and cubed
- 1 package sliced mushrooms
- 1 onion, diced
- 1 red bell pepper, chopped
Preheat oven to 425F. Drizzle squash with olive oil and sprinkle with sea salt. Bake until squash is golden brown about 20-25 mins. Cook steel cut oats according to package directions using vegetable broth instead of water. I have cooked mine in my rice cooker and on the stove top, either way, they come out perfect. Cover and set aside cooked oats. While squash is roasting in the oven saute vegetables over medium heat. Once squash is done remove from oven. Serve up oats and top with both sauteed veggies and squash. Enjoy.