Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

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
  • Serves 4
  • Easy
  • Calories 143
  • Carbohydrates 14
  • Saturated Fat 2
  • Sugar 8
  • Protein 6
  • Fat 7
  • Fibre 1
  • Salt 0.9

Nutrition per serving

  • Calories 143
  • Carbohydrates 14
  • Saturated Fat 2
  • Sugar 8
  • Protein 6
  • Fat 7
  • Fibre 1
  • Salt 0.9

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

  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.

Suggested recipes from this collection...