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
- 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.
- 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.
- 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.