Warm olive oil over medium heat. Add onion and butternut squash and cook for about 10 minutes until squash has softened.
Add garlic and cook for 30 seconds.
Add oats and 4 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, stirring frequently. If mixture gets to dry, add additional vegetable broth.
Once oats are cooked through and creamy, stir in tempeh bacon and peas and cook for an additional 1-2 minutes.
Add salt and pepper to taste.
Serve topped with vegan parmesan and chopped herbs.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2020/10/vegan-steel-cut-oat-risotto.html