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Steel-Cut Oats With Squash and Tahini

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Photograph of steel cut oatmeal with butternut squash tahini and maple syrup swirls.
Photo by Cara Howe

I try to make a big batch of steel-cut oats early in the week, ready to reheat for breakfast in the days that follow. This is a favorite autumnal way of topping it, which helps to keep an old standby interesting through all the weeks of the year. Rather than stirring the squash into the full pot of oatmeal, you can add it to individual bowls, treating it as a topping—a few heaping tablespoons per serving, as pictured.

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