First roast the squash: Preheat the oven to 200 degrees C. Drizzle the oil in a roasting tin or tray and toss the squash chunks in it. Sprinkle over the chilli flakes then bake for 25-30 minutes until softened.
Meanwhile make the porridge: Heat a little water in a pan and add the leek, garlic, turmeric powder, seasoning and cayenne pepper. Cook for 5 minutes.
Now add the oats and water and simmer for a further 5 minutes until most of the water has been absorbed and the porridge has a creamy texture.
Stir in the spinach and cook for a minute or two until wilted, then remove from the heat and divide between two bowls.
Spoon over some of the roasted squash then sprinkle over hemp seeds on each. Now enjoy!