Baked Pumpkin Steel Cut Oatmeal

This comes from my friend Jen Able.

Baked Pumpkin Steel Cut Oatmeal
serves 4 to 6
                                                                                                Recipe doubled

1 Tblsp butter divided                                                            2 tablespoons unsalted butter, divided
¾ c steel cut oats                                                         1 1/2 cups steel cut oats
½ c pumpkin or squash puree                                      1 cup pumpkin or squash puree
2 ½ Tblsp brown sugar                                                1/3 cup brown sugar
½ tsp cinnamon                                                           1 teaspoon cinnamon
½ tsp ginger                                                                1 teaspoon ginger
¼ tsp cloves                                                                1/2 teaspoon cloves
1/8 tsp nutmeg                                                                        1/4 teaspoon nutmeg
1 c milk   (I used 1 c milk, ½ c soy & ½ c almond)    2 cups milk
1 ¼ c water     (& only ¼ water)                                 2 1/2 cups warm water
½ tsp vanilla                                                                1 teaspoon vanilla
¼ tsp salt                                                                     1/2 teaspoon salt

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat ½ of the butter over medium-high heat. (Your burner shouldn't be on at full blast, but the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.

Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It's OK if a few dark brown spots appear as the puree sticks to the pan.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.

Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.