Ingredients for - Maple squash, bacon & blueberry porridge topper
1.
200g frozen chopped butternut squash
4.
4 rashers ready-cooked crisp streaky bacon
5.
handful of blueberries
How to cook deliciously - Maple squash, bacon & blueberry porridge topper
1 . Stage
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 . Stage
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.
Recipe information
Cooking:
5 min.
Servings per container:
4
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