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Squash porridge
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 288
  • Fat about 9g
  • Carbohydrates about 41g
  • Protein about 10g
This is needed
This is needed for 4 people
Squash puree
  • 400 g squash (e.g. butternut), chopped
  • water
  • 1 tangerine, rinsed with hot water, dabbed dry, use a little grated zest and all of the juice
  • 2 tbsp ground cane sugar
  • 0.5 tsp ginger, grated
  • 0.25 tsp cinnamon
  • 1 pinch ground cloves
  • 1 pinch allspice
Candied pumpkin seeds
  • 2 tbsp water
  • 2 tbsp sugar
  • 3 tbsp pumpkin seeds
  • 1 tsp fennel seeds
  • 7 dl oat drink
  • 1 pinch salt
  • 120 g rolled oats
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And that's how it's done
And that's how it's done
Squash puree
Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket. Add the chopped squash, cover and cook over a medium heat for approx. 20 mins. until very soft. Puree the squash until smooth, stir in the tangerine zest and juice, sugar, ginger and spices.
Candied pumpkin seeds
Bring the water and sugar to the boil in a pan, reduce to a syrupy consistency. Add the pumpkin seeds and fennel seeds, reduce over a medium heat, stirring constantly until the sugar becomes dry and sticks to the seeds. Remove the pan from the hob, continue to stir for about another 2 mins., transfer to a sheet of baking paper, leave to cool.
Bring the oat drink, oat flakes and salt to the boil in a pan, simmer over a medium heat for approx. 10 mins., stirring occasionally. Stir in the squash puree. Plate up the porridge, serve with the candied seeds.