Maple squash, bacon & blueberry porridge topper

• frozen chopped butternut squash↗200g g
• vegetable oil↗2 tsp tsp
• ground cinnamon↗½ tsp tsp
• ready-cooked crisp streaky bacon4 rashers
• blueberries↗handful of
• maple syrup↗2 tbsp tbsp

Step-by-step instructions

1. 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. 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.