A hearty and savory ancient grain porridge featuring a blend of amaranth, quinoa, and rolled oats, served with roasted delicata squash, steamed kale, sliced avocado, and pesto.
1. **Prepare Porridge Mix (optional, for batch storage):** Combine 1 ½ cups rolled oats, 1 cup raw amaranth, and 1 cup white quinoa in an airtight container. Store for future use.
2. **Roast Delicata Squash:** Preheat oven to 425°F (220°C). Slice the delicata squash, toss with a little olive oil, salt, and pepper. Roast for about 20–25 minutes, flipping halfway through, until tender and caramelized.
3. **Cook the Porridge:** Add 1/2 cup of the prepared porridge mix, 1 cup vegetable broth, 3/4 cup unsweetened soy milk, and a pinch of sea salt to a pot. Place over medium heat and bring to a gentle simmer, uncovered.
4. Cover the pot, reduce the heat to low, and cook for 15–18 minutes, stirring occasionally. Check that the grains are tender.
5. Finish Porridge: Add the remaining 1/4 cup of soy milk, 2 tablespoons of butter (regular or non-dairy), and more salt and some freshly ground pepper to taste. Mix well and cook for a few additional minutes. If the porridge becomes too thick, add another splash of broth or soy milk.
6. **Serve:** Spoon the warm porridge into bowls. Top with the roasted delicata squash, steamed kale, sliced avocado, and a generous spoonful of pesto. Garnish with additional freshly ground black pepper if desired. Serve warm.
