Roasted squash with chilli and sage breadcrumbs


  • 100g fresh breadcrumbs
  • 6 tbsp olive oil
  • 2 butternut squash, unpeeled, seeds and fibers removed, cut into thin wedges
  • 1 medium hot red chilli deseeded and sliced.
  • 2 garlic gloves, sliced
  • 10 whole fresh sage leaves
  • 4 tbsp freshly grated Pecorino or Parmesan
  • Salt and pepper


Preheat the oven to 200ºC / 400ºF.

Put the breadcrumbs in a bowl and drizzle over half of 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, sage and garlic. 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.


Serves 6