Porridge topped with maple squash, bacon & blueberry

Maple squash, bacon & blueberry porridge topper

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(1 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4

Jazz up your breakfast porridge with our maple squash, bacon and blueberry topping. Well worth the time and effort, it's guaranteed to fill you up until lunch

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal143
  • fat7g
  • saturates2g
  • carbs14g
  • sugars8g
  • fibre1g
  • protein6g
  • salt0.9g
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  • 200g frozen chopped butternut squash
  • 2 tsp vegetable oil
  • ½ tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 rashers ready-cooked crisp streaky bacon



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • handful of blueberries
  • 2 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. Heat oven to 200C/180C fan/gas 6. Toss the butternut squash with the oil, cinnamon and a pinch of salt. Roast on a parchment-lined tray for 25 mins.

  2. Crumble the cooked bacon over the squash, add the blueberries and drizzle with the maple syrup. Return to the oven for 5 mins until the squash is caramelised and the blueberries look plump and juicy. Meanwhile, make your porridge. Top with the squash, bacon and blueberries, and drizzle with a little extra maple syrup.

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