Maple squash, bacon & blueberry porridge topper

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.


Prep: 5 mins Cook: 30 mins

Serves 4

  • fat 7g
  • saturates 2g
  • carbs 14g
  • sugars 8g
  • fibre 1g
  • protein 6g
  • salt 0.9g


  • 200g frozen chopped butternut squash
  • 2 tsp vegetable oil
  • ½ tsp ground cinnamon Cinnamon sin-ah-munA fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
  • 4 rashers ready-cooked crisp streaky bacon Bacon bay-konBacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
  • handful of blueberries
  • 2 tbsp maple syrup Maple syrup may-pul sir-rupThe rising spring sap of a number of varieties of maple tree…


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.

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