Spicy Squash With Roasted Pumpkin Seeds and Pangrattato

Ingredients:

3tbsp olive oil
2tsp ground cumin
1tsp roasemary
1kg pumpkin/squash peeled and cut into 2.5cm cubes
sea salt and freshly ground black pepper
65g pumpkin seeds


For the Pangrattato:

2 tablespoons olive oil
2 golden shallots, finely chopped
1/2 sourdough breadcrumbs
small handful sage leaves, finely chopped
small handful parsley leaves, finely chopped
sea salt and freshly ground black pepper

Roast the Pumpkin:
Preheat the oven to 200 degrees C.

Combine the olive oil, cumin and rosemary in a bowl, then add the pumpkin and toss to coat evenly. Season with salt and pepper, then transfer to a baking tray. Roast for 30-35 minutes until the pumpkin is soft when pierced with a skewer. Remove from the oven and reduce the heat to 180 degrees C. Cover the pumpkin to keep it warm.

Scatter the pumpkin seeds on a baking tray, season with salt and pepper and drizzle with olive oil. Roast in the oven for 10 minutes or until golden brown.

Make the Pangrattato:
Warm the olive oil in a frying pan over medium heat. Add the shallot and cook for 5 minutes, stirring often. Tip in the breadcrumbs and herbs and fry, stirring frequently to coat with the oil. Season with salt and pepper. When the crumbs are starting to turn light brown (about 5-10 minutes), remove from the heat.

To Serve:
Place the roasted pumpkin in a large serving bowl and scatter with the roasted pumpkin seeds and pangrattato.

(Courtesy of The Times Magazine)