Maple squash, bacon & blueberry porridge topper

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

View original recipe on bbcgoodfood.com

breakfastbrunchautumncomfort foodgluten free

0

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4

Nutritional Information

calories:143 kcal

Fat:7 g

saturated fat:2 g

Carbohydrate:14 g

Sugar:8 g

dietary fiber:1 g

protein:6 g

sodium:0.9 mg

Instructions

Step 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.
Step 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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