Ingredients

• 2 tablespoons dairy butter or vegan butter
• 1 cup steel-cut oats
• 1 cup whole or unflavored, unsweetened nondairy milk
• 3 cups water
• 1⁄2 teaspoon salt
• 1 cup Roasted, Mashed Butternut Squash
• Well-stirred tahini
• Maple syrup
• Brown sugar
• Flaky salt

Instructions

1. Melt the butter in a medium saucepan over medium heat, then add the oats. Cook, stirring often, until they smell toasty and have darkened a shade, 3 to 4 minutes. Watch that they don’t burn. Pour in the milk and water and add the salt. Bring to a boil, then stir once, partially cover the pan, and reduce to a gentle simmer. Cook for 20 minutes. Stir in the squash, then remove from the heat. (The oatmeal will thicken as it cools; stir in additional water or milk when reheating.)
2. To serve, spoon the hot oatmeal into bowls. For each serving, drizzle with 1 to 2 tablespoons tahini, 1 to 2 teaspoons maple syrup, a small spoonful of brown sugar, and a good pinch of flaky salt.