Winter Squash Pangrattoto

Serves 4
This dish from Nigel Slater’s Tender: A Cook and his Vegetable Patch marries delectably soft squash with crunchy breadcrumbs, aromatic rosemary and bright orange zest.


  • 2 pounds butternut squash
  • 3 cloves garlic, minced
  • 5 Tablespoons olive oil, plus more
  • One mild red chile, thinly sliced
  • 1 Tablespoon finely chopped rosemary
  • Zest of one half orange
  • One handful chopped parsley leaves
  • 4 handfuls fresh white breadcrumbs
  • 3 Tablespoons butter


  1. Preheat oven to 350 ° F. Peel squash and discard seeds. Cut flesh into uniformly sized pieces about ¾ inch. Steam squash over boiling water until tender, about 15 min.
  2. Heat olive oil in a pan on medium. Add garlic, chile, rosemary and orange zest. Stir lightly then add parsley and breadcrumbs. Cook until crumbs color lightly.
  3. Put squash into a shallow baking dish. Add salt and pepper, and butter in small knobs. Sprinkle with breadcrumbs and drizzle lightly with olive oil. Bake for 35-40 min until crumbs are deep gold and pumpkin is meltingly tender.