Savory Bone Broth Oats with Roasted Squash & Rosemary Hazelnuts

1. Roast the hazelnuts: Preheat oven to 400F. On a small rimmed baking sheet, combine hazelnuts, olive oil, finely chopped rosemary, and salt, and toss until hazelnuts are well coated. Roast in the oven for 8-10 minutes, or until fragrant and golden. Let cool, before chopping up 4 tbsp. worth for topping later.
2. Roast the squash: On another rimmed baking sheet, toss together the cut squash wedges, olive oil, and salt, until wedges are well coated. Roast in oven for 20-25 minutes, or until squash is fork-tender and golden brown.
3. Make the oatmeal: In a small saucepan, combine the oats and Brodo bone broth and cook over medium-low heat until the oats have absorbed the broth. Add the milk, 1/2 cup at a time, stirring occasionally until the oatmeal is creamy and thick, about 4-5 minutes. If oatmeal is too thick, add more milk, 1-2 tbsp. at a time until it reaches your desired consistency. Turn off heat and add in grated parmesan and black pepper, stirring until just incorporated.
4. Assemble: pour the oats equally into two bowls. Top with roasted squash, rosemary hazelnuts, and if desired, an egg, extra grated cheese, and olive oil.