Name: Baked Pumpkin with Rosemary and Orange
Yield: 2 servings
Ingredients: 1 pumpkin or butternut squash (about 2 pounds); 5 tablespoons extra-virgin olive oil, plus more for drizzling; 1 mild red chile, thinly sliced; 3 garlic cloves, finely chopped; 1 tablespoon finely chopped rosemary leaves; Zest of ½ orange; 4 handfuls of fresh white breadcrumbs; Handful of coarsely chopped parsley leaves; Kosher salt, freshly ground pepper; 3 tablespoons unsalted butter

Image may contain Plant Food Produce Dish Meal and Vegetable

Crisp crumbs work well with the soft flesh of a squash and become even more interesting when they aren't packed on top like a crumble, but lightly scattered over and between the pieces of squash.

Recipe notes