Maple squash, bacon & blueberry porridge topper

Contains pork – recipe is for non-Muslims only

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

Prep:5 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 143
fat 7g
saturates 2g
carbs 14g
sugars 8g
fibre 1g
protein 6g
salt 0.9g

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

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.
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.