Maple squash, bacon & blueberry porridge topper
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 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
Nutrition: Per serving
- kcal143
- fat7g
- saturates2g
- carbs14g
- sugars8g
- fibre1g
- protein6g
- salt0.9g
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.
