This oatmeal is a great way to use leftover squash, or you can use the kind that comes in a can or a baby food jar.
Store oatmeal in an airtight container in the fridge for up to 3 days. Serve cold or warm, stirring in water or milk as needed.
Try topping with dried cranberries or raisins, a drizzle of maple syrup or honey, a spoonful of nut or seed butter, a spoonful of Greek yogurt, or some milk.
To make on the stovetop: Add the water and oats to a small saucepan, heat over medium low, and stir until the oats are soft and the water is absorbed. Stir in the squash and spice and serve as desired.
To make with rolled oats: Cook for an additional minute or so, or until oats are cooked through and very soft.
To make gluten-free: Use certified gluten-free rolled oats.
You can also trade in mashed sweet potato for the butternut squash.