Name: Maple squash, bacon & blueberry porridge topper
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
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

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Maple squash, bacon & blueberry porridge topper

30 min4 servings

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

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

Instructions

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.