Ingredients
- For the roasted squash
- ½ large butternut squash, peeled and chopped into even-sized chunks
- 1 tablespoon olive oil
- Pinch of chilli flakes
For the porridge
- 1 leek, sliced
- 1 clove garlic, crushed
- 2 teaspoons turmeric
- 1 teaspoon mixed herbs
- Salt and black pepper
- Pinch of cayenne pepper
- 70g porridge oats
- 300ml water
- 2 large handfuls baby spinach
- 2 tablespoons Linwoods Hemp Seeds
Instructions
- 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!