Pei makes a serendipitously delicious marriage of two cool-weather staples; she purees a thick wedge of roasted winter squash and adds it to her pot of oatmeal toward the end of cooking. A sprinkle of cinnamon, and she has a nice, warming breakfast. This stuff doesn’t need any extra sugar–the squash itself sweet enough. debbiel got great results doing the same thing with cornmeal mush. Any kind of winter squash would work here, or even roasted sweet potato. It’s a great way to use up leftovers.