Roasted Squash & Apple Oatmeal

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 cups cubed butternut squash
• 2 medium Honeycrisp apples
• 2 cups old-fashioned rolled oats
• 3 cups whole milk
• 1 cup water
• 3 tbsp maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1 tbsp olive oil
• 1/4 cup pumpkin seeds
• 1/4 cup chopped toasted pecans
• 1 tsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 425°F and line a rimmed sheet pan with parchment. Peel and cube the squash into even bite-size pieces so they roast at the same rate.
2. 2Core and dice the apples, leaving the skin on for color and texture. Toss the squash and half the apples with olive oil, salt, cinnamon, and nutmeg until evenly coated.
3. 3Spread the coated squash and apples in a single layer on the sheet pan. Roast for 22 to 25 minutes, flipping once halfway, until the squash is tender and caramelized at the edges and the apples are soft but still hold shape.
4. 4While the produce roasts, combine the oats, milk, water, remaining salt, and a splash of maple syrup in a medium saucepan over medium heat.
5. 5Bring the mixture to a gentle simmer, then reduce heat to medium-low. Stir frequently for 8 to 10 minutes until the oats are creamy and thickened to a porridge consistency.
6. 6Stir in the vanilla extract and most of the remaining diced raw apple for bright contrast. Taste and adjust sweetness with a little more maple if needed.
7. 7Fold half of the roasted squash and apple mixture into the oatmeal so warm pockets of caramelized fruit run through each spoonful.
8. 8Divide the oatmeal among bowls. Top each serving with the remaining roasted squash and apples, a scatter of pumpkin seeds and pecans, a few thyme leaves, and a final drizzle of maple syrup.
9. 9Serve immediately while hot so the seeds stay crunchy against the creamy oats. Leftovers reheat well with a splash of milk the next morning.