Baked Pumpkin with Rosemary and Orange

healthyish pumpkin squash garlic chile rosemary orange zest parsley breadcrumbs butter

Nigel Slater

2 servings

Source

Ingredients

1 pumpkin or butternut squash (about 2 pounds)

5 tablespoons extra-virgin olive oil, plus more for drizzling

1 mild red chile, thinly sliced

3 garlic cloves, finely chopped

1 tablespoon finely chopped rosemary leaves

Zest of ½ orange

4 handfuls of fresh white breadcrumbs

Handful of coarsely chopped parsley leaves

Kosher salt, freshly ground pepper

3 tablespoons unsalted butter

Method

Preheat oven to 350°. Peel squash, discarding seeds and fibers. Cut flesh into large, bite-sized pieces. Transfer squash to a steamer basket or metal colander and steam over boiling water until tender when pierced with the tip of a knife, 15–20 minutes.

Heat 5 Tbsp. oil in a medium skillet over medium. Add chile, garlic, rosemary, and orange zest and cook until aromatic. Add breadcrumbs and parsley and cook, stirring occasionally, until they color lightly (they should be no darker than a pale gold).

Transfer squash to a shallow baking dish or roasting pan; season with salt and pepper. Add butter in small pieces. Sprinkle breadcrumb mixture over and drizzle lightly with oil. Bake pangrattato until crumbs are deep gold and sqaush is fully tender, 35–40 minutes.