TODAY’S RECIPE: Squash, sage and sourdough bake

SEASONAL dish. SERVES: 4-6.

Ingredients

1 butternut squash, peeled, cut in half lengthways, seeds removed and sliced into semi-circles 2 tbsp olive oil Sprig of thyme 1 tbsp butter Bunch of sage, leaves picked 1 onion, chopped 1 garlic clove, crushed Generous pinch of dried red chilli flakes ½ lemon, zested 100g sourdough breadcrumbs 200ml milk 2 eggs 50ml double cream 25g grated parmesan 25g grated pecorino Handful of pumpkin seeds

Method

1 Heat oven to 200c/180c fan/gas 6. In a roasting tin, toss the squash with 1 tbsp olive oil, salt, pepper and the thyme leaves. Cover the tin with foil and roast for 30 minutes.

2 Heat the remaining olive oil with the butter until the latter has melted and is foaming slightly. Throw in the sage leaves and cook for a couple of minutes until crisp, then add the onion, garlic, chilli flakes and lemon zest. Cook, stirring, for about eight minutes, until the onion is soft and fragrant. Add breadcrumbs to toast in the fat for a few minutes.

3 Whisk the milk, eggs and cream together before adding the cheese. Remove the squash from the oven and turn down the oven to 170c/150c fan/ gas 3. Combine the crumb mix with milk, eggs and cream. Pour over the squash. Scatter over the pumpkin seeds, then bake for another 15 minutes.