You’ve probably heard the famous Danny Kaye saying, “Life is a blank canvas, and you need to throw all the paint on it you can.” I’d like to amend that statement in terms of food–more specifically, breakfast food: Oatmeal is a blank canvas; throw all the flavors into it you can. Want to try it? Cinnamon, milk or fresh berries will do just fine, but it’s time to try savory additions. This recipe combines wholesome oats with roasted butternut squash, a soft-boiled egg and a drizzle of homemade herb oil for a risotto-like dish that can be eaten for breakfast, lunch or dinner. Bonus? The herb oil is good for up to one year and can be used in dressings or sauces—anything that calls for olive oil. One simple recipe, a multitude of possibilities.
Savory Butternut Squash Oatmeal with Soft-Boiled Egg
Serves 2
Ingredients
Oatmeal
½ cup large flake rolled oats (not instant)
½ cup walnuts, chopped
¼ tsp. sea salt
1-¼ cups almond milk, plus more to thin
2 tsp. lemon juice
Herb Oil
1 cup extra-virgin olive oil
5 large sprigs fresh thyme, plus more for serving
2 large sprigs fresh rosemary
Roasted Squash
2 tsp. extra-virgin olive oil
½ butternut squash, peeled, seeded, and cut into ½-inch cubes
Sea salt, to taste
Toppings
2 extra large eggs
Ground black pepper, to taste
Directions
- Prep the oil ahead of time. In a glass jar or container, cover herbs with oil and let sit for 5 days in a cool, dark place. Herbs must be fully covered by oil. Remove herbs and store oil in the pantry for up to one year.
- To roast squash, preheat oven to 375 degrees F. Toss squash with olive oil and sea salt and place on large baking sheet. Roast for 25-30 minutes until cubes have softened and slightly browned.
- While squash roasts, prepare oatmeal. In a medium saucepan, combine all oatmeal ingredients and bring to a boil. Reduce heat to simmer and cook uncovered for 10-15 minutes, stirring frequently. If oatmeal becomes too thick, add almond milk a tablespoon at a time to thin.
- Meanwhile, soft boil the eggs. Fill a medium saucepan with 4 inches of water. Bring to a boil and add in eggs, cooking for 6 to 7 minutes. Drain and rinse eggs with cold water. Peel shell.
- To assemble, scoop oatmeal into two bowls. Add roasted squash, soft boiled eggs and ground pepper. Pour a bit of herb oil over top. If desired, add a sprig of oatmeal for garnish.