Nigel Slater's Pumpkin Pangrattato with Rosemary and Orange

Crunchy savoury crumbs with sweet, smooth pumpkin makes a delicious combination.


Set the oven at 180C/gas 4. Peel the pumpkin, discarding the seeds and fibres, and cut the flesh into large, bite-sized pieces. Put the pumpkin into a steamer basket or metal colander and steam over boiling water for 15 to 20 minutes, till tender to the point of a knife.
Peel and finely chop the garlic and put it into a shallow pan with the 5 tablespoons of olive oil over a moderate heat. Thinly slice the chilli and add it to the pan with the rosemary and grated orange zest. The smell will be lightly aromatic. Tip in the parsley and breadcrumbs and stir briefly while they colour lightly. They should be no darker than a pale biscuit colour.
Put the pumpkin in a shallow baking dish or roasting tin, salt and pepper it, then add the butter in small knobs. Tip the breadcrumbs over and drizzle lightly with olive oil. Bake for 35 to 40 minutes, till the crumbs are deep gold and the pumpkin is meltingly tender.

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