This is the ultimate autumnal supper.
Today’s recipe does not contain a ten page ingredients list or fancy foreign techniques that you have to google – it is a simple, rustic and delicious dish that you will keep on coming back to. Just roast the squash in a little oil, stir in some cheese (because when isn’t cheese a good idea) and fresh herbs (the best way to elevate a dish) and then top it with a sprinkling of my absolutely beautiful breadcrumbs and dinner is ready!
This makes a lovely vegetarian center piece, you could serve it alongside griddled chicken breast or use it as a side for your next roast dinner. If you have leftover breadcrumbs then try scattering them on top of a vegetable soup this winter as an easy alternative to crackers or croutons.
Prep time – 20 minutes
Cooking time – 50 minutes
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