Maple squash, bacon & blueberry porridge topper
- Preparation and cooking time
- Serves 4
- 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
- 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.