Recipe by Ali Lopez
5 cups butternut squash, peeled, medium-dice (about 1 1/2 pounds)
Extra-virgin olive oil
Kosher salt and finely ground black pepper
4 cups vegetable or chicken broth
1 medium onion, finely diced (about 1 cup)
2 cloves garlic, minced
2 cups packed finely chopped kale or swiss chard (ribs removed)
1 cup steel-cut oats
1/2 cup white wine (optional)
1 cup grated Parmesan
- Heat oven to 425°F.
- Toss the squash with oil, salt and pepper. Spread on a baking sheet and roast until tender and golden brown in spots, about 30 minutes.
- Meanwhile, combine the broth and 2 cups water in a saucepan and heat until just barely simmering.
- Heat 2 tablespoons oil in a dutch oven or stockpot set over medium heat. Add the onions and cook, stirring frequently, until translucent and soft. Add the garlic and the greens and cook until softened. Add the oats, 1/2 teaspoon salt and 1/4 teaspoon pepper, and stir until coated. Add the wine and simmer, stirring constantly, until absorbed, about 1 minute.
- Add warm broth to the oats one cup at a time, then simmer, stirring after each addition, until most of the liquid is absorbed. Continue to add more broth and simmer, stirring, until the oats are tender but still have a slight bite.
- Add the cooked squash to the pot. Remove from the heat and stir in half of the cheese. Adjust the consistency of the risotto by adding more stock as needed. Sprinkle with the remaining cheese when you serve.