Tried a great recipe yesterday
For roasted squash:
- ½ large butternut squash, peeled, chopped into even-sized chunks
- 1 tablespoon olive oil
- Pinch of chilli flakes
For 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
- 2 tablespoons hemp seeds
Instructions:
- Roast the squash. Preheat oven to 200 degrees. Drizzle oil in a roasting tin, toss squash chunks. Sprinkle chilli flakes, bake for 25-30 minutes till softened.
- Meanwhile make porridge. Heat water in a pan, add leek, garlic, turmeric powder, seasoning, cayenne pepper. Cook for 5 minutes.
- Add oats, water simmer for 5 minutes till most of the water’s absorbed, porridge has a creamy texture.
- Stir in spinach, cook for 2 minutes till wilted, remove, divide between two bowls.
- Spoon over some roasted squash, sprinkle over hemp seeds on each. Enjoy!