A Pumpkin Pangrattato with Rosemary & Orange

Thank you chef/gardiner Nigel Slater

  • Pumpkin or butternut squash - 2 pounds
  • Garlic - 3 cloves
  • Olive oil - 5 tablespoons, plus a tad more
  • A mild red chile
  • Finely chopped rosemary leaves - a tablespoon
  • The zest of half an orange
  • Coarsely chopped parsley leaves - a handfull
  • Fresh white bread crumbs - 4 handfulls
  • Butter - about 3 tablespoons

Preheat the oven to 350°F.  Peel the squash, discarding the seeds and fibers, and cut the flesh into large, bite sized pieces.  Put the squash into a steam basket or metal colander and steam for 15 to 20 minutes, until tender when pierced with the tip of a knife.

Peel and finely chop the garlic and put it into a shallow pan with the 5 tablespoons of olive oil over medium heat.

Thinly slice the chile and add it to the pan with the rosemary and orange zest.  The smell will be lightly aromatic.  Add the parsley and bread crumbs and stir briefly as they color lightly.  They should be no darker than a pale gold. 

Put the pumpkin in a shallow baking dish or roasting pan, salt and pepper it, then add the butter in small knobs.  Sprinkle the bread crumbs over and drizzle lightly with olive oil.

Bake for 35 to 40 minutes until the crumbs are deep gold and the pumpkin is meltingly tender.

Dig Deep Note: Other flavor combos for squash → honey, lemon & thyme, chile & lavender