Recipe by Lazarus Lynch
Start to Finish: 45 minutes
2 cups steel-cut oats
4 cups (1 lb.) butternut squash cubes
3 tbsp. olive oil
2 poblano chiles, seeded and chopped
2 oz. goat cheese, crumbled (about 1/2 cup)
Chopped fresh chives, for topping
EVOO, for drizzling
4 fried eggs (optional), for topping
1. Arrange racks in the top and bottom thirds of the oven; preheat to 400°. In a large saucepan, bring 3 cups water to a boil over medium-high heat. Add the oats and a large pinch of salt. Cook, stirring often, until slightly thickened, about 5 minutes. Reduce heat to low. Simmer, stirring occasionally, until the oats are tender but not mushy, about 30 minutes; add more water if the oats become too thick. Season with salt and pepper.
2. On a large rimmed baking sheet, toss the squash with 2 tbsp. olive oil; season. Place on the top rack of the oven. Roast, stirring halfway through cooking, until tender and browned in spots, about 25 minutes. On another large rimmed baking sheet, toss the chiles with the remaining 1 tbsp. olive oil. Place on the lower rack of the oven. Roast, stirring halfway through, until tender and charred in spots, about 15 minutes.
3. Divide the oatmeal among bowls. Top with the roasted vegetables, cheese, chives, and a drizzle of EVOO. Top each bowl with a fried egg (if using). Sprinkle with pepper.