Steel-Cut Oat Risotto With Butternut Squash and Mushrooms

DIRECTIONS

• Preheat oven to 400°.
• SQUASH: Combine squash, olive oil, 1/2 teaspoon sage, 1/4 teaspoon salt, and dash of pepper in a jelly-roll pan; toss well to coat.
• Bake for 20 minutes or until tender and beginning to brown, stirring every 7 minutes.
• Set aside; keep warm.
• RISOTTO: Bring 1 1/2 cups water and broth to a simmer in a medium saucepan (do not boil). Keep warm.
• Heat a medium sauté pan over medium-high heat. Coat pan with cooking spray.
• Add onion and garlic; sauté 3 minutes or until golden.
• Add oats; cook 3 minutes or until oats become fragrant and begin to brown, stirring constantly.
• Add wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly.
• Stir in 1 cup broth mixture; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
• Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes).
• Remove risotto from heat; stir in 1/2 cup cheese, 2 teaspoons sage, and 1/4 teaspoon pepper.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add mushrooms and 1/2 teaspoon salt; sauté 3 minutes or until tender and beginning to brown.
• Stir in squash; cook 1 minute or until thoroughly heated.
• Spoon about 2/3 cup risotto into each of 6 bowls; top each serving with 1/2 cup mushroom mixture, 2 teaspoons cheese, and coarsely ground pepper, if desired.