Step 1

Preheat oven to 400F/200C and line a baking sheet with parchment paper. Add the cubed squash to the baking sheet and drizzle with olive oil, sprinkle with cinnamon and salt and toss with your hands to combine. Bake for 30 minutes, or until the butternut squash is fork tender and lightly crispy and golden.

Step 2

Meanwhile, in a medium saucepan add 1 tsp olive oil and the pumpkin seeds and a pinch of salt, toast on medium heat until the pumpkin seeds are fragrant, golden and popping, about 5 minutes. Transfer to a small bowl.

Step 3

In the same saucepan add the steel cut oats and water. Using your hands, squeeze the grated ginger over the saucepan to release the juices, and the sea salt and stir.. Bring to a boil, then reduce heat to a simmer and cook, stirring frequently, until the porridge has thickened and its pleasantly chewy in consistency, 25 minutes. Pour in the tamari and stir to combine.

Step 4

Transfer the porridge to bowls and top with the roasted squash, sprinkle with pumpkin seeds, micro-greens, pepper and a squeeze of lime juice.