Healthy Oatmeal Risotto with Roasted Butternut Squash

Ingredients:

• 1 tbsp. chopped oats
• 5 cups peeled butternut squash, cut into medium cubes (about 1 lb.)
• 1/4 cup extra-virgin olive oil
• 4 cups lightly salted vegetable or chicken broth
• 1 small bunch of sage
• 2 medium shallots, finely diced (about 1 cup)
• 3 cloves garlic, crushed
• 0.5 cups white wine
• 45 g Pecorino Romano cheese, finely grated (about 1 cup)
• 3 tbsp chopped fresh parsley
• Additional equipmentkitchen string

Preparation:

1. Preheat oven to 220°C.
   
   Toss butternut squash with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Place on a baking sheet and roast until tender and golden brown in spots, about 40 minutes, rotating the pan halfway through.
2. Meanwhile, combine the broth with 2 cups of water in a saucepan and heat until the liquid almost boils. Tie the sage with kitchen string and add it to the broth. Set the saucepan aside.
3. In a low-sided saucepan, heat the remaining 2 tablespoons olive oil over medium heat. Add the shallots and cook, stirring frequently with a wooden spoon, until translucent and softened, 6 to 8 minutes. Add the garlic and cook until softened, about 3 minutes. Add the oats, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Add the wine and cook, stirring constantly, until completely absorbed, about 1 minute. Add 3 cups of the warm broth and simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes.
4. Add another 2 cups of broth and simmer, stirring constantly, until the oats are tender but still slightly firm, 10-12 minutes. At this point, there will be enough liquid in the pan to resemble a thin sauce. It will thicken once you add the cheese.
5. Remove the pan from the heat and stir in half the cheese and half the parsley. Adjust the consistency of the risotto by adding more broth if needed. Divide the hot risotto among four warm plates and top with some roasted pumpkin. Sprinkle with the remaining cheese and parsley and serve.