7–8 mushrooms, sliced (I used a mix of white buttons and shiitakes)
1 cup (155g) steel cut oats
1/2 cup (118ml) white wine
2 cups (473ml) vegetable broth
2 tbsp (14g) nutritional yeast
1/2 tsp onion powder
1/4 tsp salt (to taste)
Hasselback Butternut Squash
Preheat oven to 425°F and line a baking sheet with parchment paper.
Halve the butternut squash lengthwise and scoop out the seeds. Using a vegetable peeler, peel off the skin.
Place the two halves cut side down on the prepared baking sheet and bake for 25 minutes.
In the meantime, combine the oil, maple syrup, salt, rosemary, smoked paprika, ground chili, and black pepper in a small bowl.
After 25 minutes, remove the squash from the oven and let cool 7-10 minutes. When the squash is no longer hot, transfer one half to a cutting board. Place one chopstick on each side of the squash, this will prevent you from cutting all the way through. Using a sharp knife, slice the squash very thinly, remember not to cut all the way through otherwise the squash won’t hold together. Return the sliced halve to the baking sheet and do the same for the other half.
Brush the squash with the mixture you prepared earlier, trying to brush in between the slices too.
Bake for another 35-45 minutes, or until the butternut squash is tender and golden brown. In the meantime, prepare the risotto.
Steel-Cut Oat Risotto
Cut the leek in half lengthwise. Cut them into 1/4 inch slices and rinse under cold water.
Heat the oil in a large skillet over medium heat. Once hot, add the sliced leek, shallot, and garlic. Cook covered for 15-20 minutes, stirring regularly to prevent sticking. Once the leeks are soft, add the mushroom and sautée uncovered about 5 minutes.
Add the steel cut oats and toast for 1 minute. Next, pour in the white wine and let simmer for 1 minute.
Pour in 1 and 1/2 cup vegetable broth, reduce the heat to a simmer and cook uncovered for 20-25 minutes, adding more vegetable broth from time to time as needed.
Once the steel cut oats are soft and creamy, stir in the nutritional yeast, onion powder, and salt if needed (depending on how salty your vegetable broth is).
Divide the risotto into 3 serving plates and top with 1/3 of the butternut squash. Top with roasted pecans, fresh parsley or basil and serve immediately.
Risotto and butternut squash will keep for up to 3 days in the refrigerator. To reheat, cover the butternut squash with foil and place in a 350°F preheated oven for 25-30 minutes. For the risotto, reheat gently on the stovetop until hot, you may have to add some water or vegetable broth to make it creamy again.