Roasted squash, winter fruit, seeds, nuts and spices add extra flavor and texture to a bowl of gently cooked rolled oats.
For Food & Wine restaurant editor Jordana Rothman, time in her own home is a precious commodity.
To celebrate her rare morning in her kitchen, she gives herself the gift of time spent crafting a favorite breakfast, like these “oatsies,” a bowl of gently cooked rolled oats topped with roasted squash, spices, and winter fruit.1/4 cup mashed roasted acorn squash or canned pumpkin1 large pear , thinly sliced
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Roasted Pumpkin, Marjoram, and Blue Cheese FrittataEverything is better in a frittata, especially winter squash and blue cheese.
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