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


  • 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


  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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