Maple squash, bacon & blueberry porridge topper

autumn bacon blueberry breakfast butternut squash gluten free porridge topping

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Source

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.