Steel-Cut Oat "Risotto" with Butternut Squash and Kale

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Ingredients

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 small (2 pounds) butternut squash or 2 sweet potatoes, peeled and diced into ½” cubes
1 teaspoon salt, divided, more to taste
Pinch of red pepper flakes
4 cloves garlic, pressed or minced
1 ½ cups steel-cut oats
2 packed cups chopped kale, ribs removed (about ½ bunch)
½ cup dry white wine*
6 cups water
¾ cup (1 ¾ ounces) freshly grated Parmesan cheese
2 tablespoons butter
1 tablespoon lemon juice
Freshly ground black pepper, to taste

1 large bowl (of 4) per serving

As published by Cookie and Kate.

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