Stolen from Yotam Ottolenghi‘s cookbook Plenty, which I bought for my parents awhile back and have been waiting to have a go with for some time. This recipe actually called for pumpkin wedges, but we didn’t have any, so butternut squash serves as a pretty good substitute. It’s also incredibly easy.
However – and I say this from bitter experience – if you don’t own a decent knife, don’t even go near butternut squash. It’s a scary vegetable, and you’ll just end up slicing holes in your arms. Don’t go there.
Here’s your list of ingredients:
700g Butternut Squash (or Pumpkin, if you prefer) with the skin left on
50g Parmesan, grated
20g dried white breadcrumbs
6 tbsp finely chopped parsely
2 1/2 tsp finely chopped thyme
Grated zest of two lemons
2 garlic cloves, crushed
Incredibly simple. Get your oven on Gas Mark 5 (190 celsius), cut your butternut squash into 1cm thick slices and put them on a baking tray lined with greaseproof paper.
Mix parmesan, breadcrumbs, herbs, garlic and half the lemon zest together in a bowl, brush your wedges with olive oil and then sprinkle them with your crust mix. Pat it down and then stick it in the oven for half an hour and then sprinkle the rest of the lemon zest over the top. Ottolenghi serves it with soured cream mixed with dill, but we couldn’t be bothered.
Crispy, herby, simple, and delicious.