PARMESAN OATMEAL WITH MUSHROOMS & ROASTED SQUASH

Prep 15 min. | Total 45 min. Serves 4

1 acorn squash ■

2 tbsp olive oil ■

1/2 tsp paprika ■

1/8 tsp salt ■

1 tbsp maple syrup ■ 227 g sliced cremini ■ mushrooms

1 tsp thyme leaves ■

3 eggs ■

1 1/2 cups vegetable broth ■ 1 cup water ■

1 cup quick oats ■

3/4 cup grated Parmesan ■ 2 tbsp dried cranberries ■ 1. Preheat oven to 400F. Line a large baking sheet with foil. Lightly spray with oil.

2. Microwave squash until slightly tender, 3 to 4 minutes. Cut stem and pointed end off squash, then cut lengthwise in half. Discard seeds. Cut each half crosswise into 1/4-in. slices. Arrange on 1 side of prepared sheet.

3. Stir olive oil with paprika and salt in a large bowl. Brush half of oil mixture, then maple syrup over squash. Toss remaining oil with mushrooms and thyme, then arrange on other side of prepared sheet.

4. Bake in centre of oven until squash and mushrooms are golden, 25 to 30 minutes.

5. Whisk eggs with broth, water and oats in a medium saucepan and set over mediumlow. Cook, stirring often, until creamy, about 15 minutes. Stir in Parmesan.

6. Divide among four bowls. Top with squash, mushrooms and cranberries.