- 10 minutes
- 6 minutes
- In a cast-iron skillet, over medium heat, melt the butter. Toss in the butternut squash and cook for 3 to 4 minutes. Add the apple pieces and continue to cook until they are both soft. Sprinkle with brown sugar, cinnamon and nutmeg. Turn the heat off.
- In a large saucepan, over medium heat, bring the water and milk to a boil. Add the oats and stir. Cook over medium to low heat for about 5 to 6 minutes, or until the liquid is mostly absorbed. Stir with a wooden spoon occasionally.
- Top with butternut squash and apple mixture. Drizzle with maple syrup or honey.