Winter has finally arrived in the Northeast. It is a raging 10 degrees right now and I have to say that I am quite chilly and missing the mild weather of January. That being said, in order to warm up I needed something hot and comforting!

Risotto is one of those dishes that is creamy, labor intensive and oh so delicious but also usually filled with cream, butter, and cheese. This recipe embraced the goodness of steel cut oats combined with the delightful flavors of butternut squash, sage, miso and goat cheese for that extra tang and creaminess. The combination of flavors is divine as well as the nutrient level.

You might be asking, why steel cut oats? Steel cut oats are dense and chewy and pack a powerful punch of protein, fiber and vitamins and minerals and personally I like the texture. Oats are slightly acidic but because of the processing or lack there of of steel cut oats they generally provide enough benefits to counterbalance especially as this dish is loaded with so many other alkalinizing elements.

This dish is actually going to be brought in to work for a pot luck so hopefully it goes over well and everyone enjoys this healthy, savory alternative to risotto.

Butternut Squash, Caramelized Onion and Kale Steel Cut Oat Miso Risotto

1 large Butternut Squash, peeled and cubbed

3 tbs Olive Oil

2 tbs dried Sage

1 tsp dried Oregano

1 tsp Paprika

1 large Onion, Sliced

3 cloves Garlic, chopped

4 1/2 cups of Water

2 tbs Miso Paste

2 cups Steel Cut Oats

1 cup dry white wine (optional)

2 cups Kale, chopped

2 oz Goat Cheese

1/2 cup Toasted Walnuts

Preheat the oven to 400 degrees. Peel and cube the butternut squash, discarding the seeds. Toss with 1tbs Olive Oil, 1 tbs sage, the oregano, paprika, and a dash of pink Himalayan sea salt. Place on a baking sheet and roast for 30 minutes, turning once until browned and tender.

Meanwhile, bring the water and miso to a simmer in a medium saucepan. Heat the remaining 2tbs olive oil in a large saute pan over medium high heat. Add the onions and lower the heat. Saute for 5 minutes or until the onions become golden in color. Add the garlic and continue to saute for another 2 minutes. Add the steel cut oats and toast in the pan for 3 minutes until golden. Turn the heat back up to medium high.

At this time add the cup of wine or if omitting than a cup of warm miso broth. Stir until the liquid is absorbed. Continue to add 1/2 cup of the broth at a time, stirring until it is absorbed before adding more. This should take about 25 minutes and the oats will become very creamy. Remove from heat and stir in the remainder of the sage and the goat cheese.

Place the kale on top of the risotto and cover. Let steam for 2 minutes until slightly wilted. Top with the butternut squash, additional crumbled cheese and the toasted walnuts. Enjoy and healthy eating!