- 100g fresh breadcrumbs
- 6 tablespoons olive oil
- 2 butternut squash, unpeeled, seeds and fibres removed, cut into thin wedges
- 1 medium hot red chilli, deseeded and sliced
- 2 garlic cloves, sliced
- 10 whole fresh sage leaves
- 4 tablespoons freshly grated Pecorino Sardo
- salt and freshly ground black pepper
Found in This Book
Feast your eyes on the finest roasted squash with chilli and sage crumbs! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Preheat the oven to 200ºC/400°F/gas mark 6.
Put the breadcrumbs in a bowl and drizzle over half the oil. Season with salt and pepper and toss together.
Place the squash in a roasting tray, drizzle with the remaining oil and sprinkle with the chilli, garlic and sage. Season with salt.
Sprinkle over the breadcrumbs and the cheese and bake in the middle of the oven for about 40–45 minutes until tender and golden. Serve hot.
Once you’re done, simply sit back and enjoy your roasted squash with chilli and sage crumbs and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.