Parmesan oatmeal with mushrooms and roasted squash

Prep 15 min
Total 45 min
Serves 4

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acorn squash
2 tbsp
olive oil
1/2 tsp
1/8 tsp
1 tbsp
227 g
sliced cremini mushrooms
1 tsp
1 1/2 cups
1 cup
1 cup
quick oats
3/4 cup
grated parmesan
2 tbsp
dried cranberries


  • PREHEAT oven to 400F. Line a large baking sheet with foil. Lightly spray with oil. Microwave squash until slightly tender, 3 to 4 min. Cut stem and pointed end off squash, then cut lengthwise in half. Discard seeds. Cut each half crosswise into 1/4-in. slices. Arrange on 1 side of prepared sheet. Stir olive oil with paprika and salt in a large bowl. Brush half of oil mixture, then maple syrup over squash. Toss remaining oil with mushrooms and thyme, then arrange on other side of prepared sheet. Bake in centre of oven until squash and mushrooms are golden, 25 to 30 min.
  • WHISK eggs with broth, water and oats in a medium saucepan and set over medium-low. Cook, stirring often, until creamy, about 15 min. Stir in parmesan.
  • DIVIDE among 4 bowls. Top with squash, mushrooms and cranberries.



Calories 375, Protein 19 g, Carbohydrates 39 g, Fat 18 g, Fibre 5 g, Sodium 705 mg. Excellent source of calcium

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