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.

　　

Ingredients

Serves 4

　　

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

　　

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.

　　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.