Steel-Cut Oats with Squash and Tahini
['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']
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.)
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.
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