Steel Cut Oat Risotto with Roasted Butternut Squash - Oryana

Ingredients

• 5 cups butternut squash, peeled, medium-dice (about 1 1/2 pounds)
• Extra-virgin olive oil
• Kosher salt and finely ground black pepper
• 4 cups vegetable or chicken broth
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 2 cups packed finely chopped kale or swiss chard (ribs removed)
• 1 cup steel-cut oats
• 1/2 cup white wine (optional)
• 1 cup grated Parmesan