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Roasted Squash & Sage Savoury Oats

Roasted Squash & Sage Savoury Oats

Roasted squash and sage – it’s a classic flavour combination. Add savoury porridge to the mix and you’ve got one delicious, hearty vegetarian dinner that’s similar to risotto, but quicker to make.

Cooking Time 30 minutes
Skill Level Easy
Serves 2

Ingredients

1 small butternut squash

100g Mornflake Whole Jumbo Oats

1 tsp dried sage

1-1½ tbsp rapeseed oil

1 shallot

Salt & pepper

A few fresh sage leaves

Small handful of pine nuts

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Whole Jumbo Oats
Whole Jumbo Oats
12 x 500g pack
Other pack sizes are available

Add to cart £12.00

Method

Preheat the oven to 200°C and line a baking tray.

Slice the butternut squash into 1cm rounds. Put the sliced squash on the tray, drizzle with oil and scatter with ½ teaspoon of dried sage. Place in the oven and roast for 20 minutes until tender.  Remove and set to one-side.

Remove the skin from the butternut squash and cut into bite-sized pieces.

Add the oil to a medium saucepan, then add the finely sliced shallots and sauté over a medium heat, until soft.  Tip in the squash with the jumbo oats and pour over the vegetable stock. Cook for 5-8 minutes, stirring regularly, until the stock is absorbed and the oats are soft. Season to taste.

Serve with a scatter of pine nuts and some fresh sage leaves.

Shop the ingredients

Whole Jumbo Oats
Whole Jumbo Oats
12 x 500g pack
Other pack sizes are available

Add to cart £12.00