Pumpkin Porridge with Pecans and Orange

A autumn-spiced porridge with creamy Hokkaido squash, cinnamon and maple syrup, served with crispy pecans, orange zest and yoghurt. It warms, keeps you full and comes together in just a few minutes.

By yumbelo · 4 servings · 25 minutes

Ingredients

• 200 g Rolled oats
• 800 ml Milk
• 250 g Hokkaido squash
• 1 tsp Cinnamon
• 1 pinch Nutmeg, freshly grated
• 3 tbsp Maple syrup
• 1 pinch Salt
• 80 g Pecans
• 1 pc Organic orange
• 150 g Plain yoghurt

Method

1. Peel the squash, remove the seeds and cut into small cubes.
2. Simmer the squash cubes with 100 ml water in a pot over medium heat for about 10 minutes until soft, then mash them with a fork or immersion blender into a rough purée.
3. Toast the pecans in a dry pan over medium heat for 3 to 4 minutes until fragrant, then roughly chop them.
4. Scrub the orange well under hot water and finely grate the zest.
5. Bring the milk, rolled oats, squash purée, cinnamon, nutmeg and a pinch of salt to a boil in a pot, then simmer over low heat for 5 to 7 minutes, stirring, until the porridge is creamy.
6. Remove the pot from the heat, stir in 2 tbsp maple syrup and let the porridge rest briefly.
7. Divide the porridge among four bowls and serve with yoghurt, pecans, orange zest and the remaining maple syrup.