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.

Ingredients:

• 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

Method:

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.