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Porridge topped with maple squash, bacon & blueberry

Maple squash, bacon & blueberry porridge topper

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
Nutrition: Per serving
NutrientUnit
kcal143
fat7g
saturates2g
carbs14g
sugars8g
fibre1g
protein6g
salt0.9g
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Ingredients

  • 200g frozen chopped butternut squash
  • 2 tsp vegetable oil
  • ½ tsp ground cinnamon
  • 4 rashers ready-cooked crisp streaky bacon
  • handful of blueberries
  • 2 tbsp maple syrup

Method

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2018

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