ROASTED BUTTERNUT SQUASH OATMEAL – January 23 – National Oatmeal Month

Serves 4


  • ½ butternut squash, seeds removed, peeled, and diced into ½ inch squares
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon dried sage
  • 1 cup oats
  • 2 cups water
  • 1 cup fresh spinach
  • 2 cloves garlic, minced
  • ¼ cup walnuts
  • ¼ teaspoon black pepper


  1. Preheat oven to 375 degrees Fahrenheit.  
  2. In a large bowl add the butternut, olive oil, salt, and dried sage.  Toss and place on a cookie sheet.  Roast for 20-30 minutes, until the squash is soft.
  3. I a medium saucepan over medium heat add the oats and water then cover. Cook until the oats are creamy, about 6-7 minutes.  Add the spinach, garlic, walnuts, and black pepper.  Cover and cook until the spinach has wilted.
  4. Place the oat mixture in a food processor and pulse until the spinach is creamy.
  5. Serve with putting ¼ of the oatmeal mixture and ¼ of the butternut in a bowl.

#recipe, #NationalFoodOfTheDay, #MainCourseOfTheDay, #RoastedButternutSquashOatmeal, #NationalOatmealMonth



Leave a Comment

Your email address will not be published. Required fields are marked *