Zucca al Forno con Peperoncino e Salvia
Roasted Squash with Chilli and Sage Crumbs

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my roasted squash with chilli and sage crumbs for you to enjoy.

I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.

TwitterFacebook

6

Serves

8

Ingredients

Vegetables

Main Ingredient

Side Dishes, Meat-Free Recipes

Type

Ingredients

  • 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

Weight Converter

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.

Previous Recipe

Beetroot Rosti with Smoked Salmon and Horseradish Cream

View Recipe

Next Recipe

Courgettes with Truffle and Mint Dressing

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Soufflé Di Banane e CioccolatoBanana & Chocolate Soufflé

In our family, the combination of chocolate and banana is a big winner, especially in pancakes or cupcakes, so I created this soufflé just for a change. It's really easy to prepare, and also works well with strawberries or raspberries.

8

Serves

7

Ingredients
View Recipe

Linguine with tinned tuna, olives and chilliLinguine al tonno

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Insalata di sgombro affumicato con arance e finocchiSmoked Mackerel, Orange & Fennel Salad

Oranges go perfectly with smoked mackerel, particularly the red oranges that are so abundant in Sicily. Orange and fennel are a popular combination in Sicilian cuisine, especially in the city of Palermo, and with the addition of this seductively rich-tasting fish this salad becomes the star of any antipasti table.

6

Serves

12

Ingredients

Mackerel

Main Ingredient
View Recipe

Mezzalune Dolci Ripiene Di Ricotta Con Cioccolato, Arancia E NoccioleSweet Pasta filled with Ricotta, Hazelnuts, Orange and Chocolate

We love our pasta in Italy - so much so that we like to eat it for dessert too! These little halfmoon-shaped pasta treats are perfect eaten at the end of a meal or with coffee or a chilled glass of sweet white wine. The combination of nuts, honey and chocolate make them very rich and perfect for festive entertaining.

4

Serves

14

Ingredients

Cheese

Main Ingredient
View Recipe

Spaghetti with Eggs, Pancetta and Pecorino RomanoSpaghetti alla Carbonara

Carbonara is the Italian word for 'charcoal burner', so some people believe this dish was first made for charcoal workers in the Apennine mountains. The general view now, though, is that it was an urban dish invented in Rome. Note that cream is not used in an authentic carbonara, so none is included below. Fettuccine or bucatini can be substituted for the more usual spaghetti.

4

Serves

8

Ingredients

Pork

Main Ingredient
View Recipe

Linguine alla PuttanescaLinguine in a Southern Italian Sauce with Anchovies & Capers

There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?

4

Serves

9

Ingredients
View Recipe