This is utter simplicity but also utterly delicious 🙂 It’s based on Ottolenghi’s crusted pumpkin wedges with soured cream recipe in Plenty.
For 2-3 people you need:
1 butternut squash, cut into 0.5cm thick slices (peeled or unpeeled, your choice)
4 tbsp finely chopped parsley
2 tbsp finely chopped oregano and thyme
1 tbsp finely chopped rosemary
grated zest of 2 large lemons
2 cloves garlic, crushed
5-6 tbsp olive oil
salt and pepper
Place the squash in a roasting tin. Mix together everything else and scatter over. Bake in a hot oven for 3- mins or so till the squash is tender and the crumbs are crunchy. Yum.