A Pumpkin Pangrattato with Rosemary and Orange

Name: A Pumpkin Pangrattato with Rosemary and Orange
Yield: enough for 4 as an accompaniment, 2 as a principal dish
Ingredients: pumpkin or butternut squash – 2 pounds (1kg); 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 handful; fresh white breadcrumbs – 4 handfuls; butter – about 3 tablespoons (40g)

December 14, 2011

Marrying textures and tastes to one another is one of the most satisfying pleasures of cooking: the soft with the crisp, the steamily hot with the icily cold, the spicy with the mint cool. I somehow had a feeling that crisp crumbs might work well with the soft, collapsing flesh of a squash. They do, but are more interesting when the crumbs are not packed on top like a crumble but lightly scattered over and between the pieces of squash.

Recipe notes

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