Skip to main content
Epicurious
Cookbooks

Steel-Cut Oats With Squash and Tahini

By Lukas Volger

5.0

(1)

Photograph of steel cut oatmeal with butternut squash tahini and maple syrup swirls.
Photo by Cara Howe

I try to make a big batch of steel-cut oats early in the week, ready to reheat for breakfast in the days that follow. This is a favorite autumnal way of topping it, which helps to keep an old standby interesting through all the weeks of the year. Rather than stirring the squash into the full pot of oatmeal, you can add it to individual bowls, treating it as a topping—a few heaping tablespoons per serving, as pictured.

Recipe information

  • Yield

    Serves 4

Ingredients

For the oatmeal

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

For serving

Well-stirred tahini
Maple syrup
Brown sugar
Flaky salt

Preparation

  1. Step 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.)

    Step 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.

Cover image for Start Simple cookbook by Lukas Volger, showing illustrated ingredients and photographed ingredients on toast (beans, eggs, greens, tomatoes)
From Start Simple. Copyright © 2020 by Lukas Volger. Reprinted with permission by Harper Wave, an imprint of HarperCollins Publishers. Buy the full book from Harper Collins or from Amazon.
TagsOatRice & GrainsButternut SquashSquashVegetableMainBreakfastBrunchDairy FreeVeganVegetarianGluten FreeEasyQuickCookbooks

See Related Recipes and Cooking Tips

Read More
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Amaranth Porridge With Walnuts and Honey
Nutty, protein-packed, and batchable—perfect for hectic mornings.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.