Pumpkin and ricotta porridge with almond crumble

Ingredients

For 1 serving

• Rolled oats40 g
• Skim milk160 ml
• Butternut squash80 g
• Ricotta60 g
• Almond flour10 g
• Honey1 teaspoon
• Nutmegto taste

Contains: gluten, lactose, nuts,

In season: September – December

Method

1. Peel the butternut squash, remove the seeds and cut it into roughly 1.5 cm cubes.
2. Steam it for 8 minutes, until it mashes easily with a fork, then mash it to a purée.
3. Put the oats, skimmed milk and squash purée into a small pan and cook over medium heat for 5 minutes, stirring, until the porridge is creamy and orange.
4. Meanwhile, toast the almond flour in a small dry pan over medium-low heat for 2 minutes, stirring constantly, until golden and fragrant.
5. Pour the porridge into a bowl and serve with the ricotta, toasted almond flour, a drizzle of honey and a grating of nutmeg.