0 added
Item price
£1.60Price per unit
£1.60 eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Put 1 of the squash halves cut-side down on a board and, with a large, sharp knife, cut thin slits, about 0.5cm apart, all the way along it (it can help to put a wooden spoon on either side of the squash to guide you), leaving around 0.5cm intact at the base. Repeat with the remaining squash halves.
Transfer the squash to a large baking tray, scattering the sage stalks around the edges. In a small bowl, combine 60ml oil, the sugar, paprika and salt. Divide ½ of this spice mix between the squash halves, rubbing it in to the slits, then roast for 1 hour 15 minutes, until tender and the skin is puckered and caramelised. Brush over the remaining spice mix halfway through cooking.
Meanwhile, make the pangrattato. Put the remaining 120ml oil in a large frying pan; set over a medium-high heat. When hot, add the sage leaves and cook for 2-3 minutes, until golden and crispy. Use a slotted spoon to transfer to a plate lined with kitchen paper, then return the pan to the heat. Add the capers and fry, stirring often, for 3-4 minutes until crispy. Transfer the capers to the lined plate, leaving the oil in the pan.
Scatter the bread into the pan and allow it to soak up the oil. Fry, stirring often, for 6-8 minutes, adding ½ of the lemon juice halfway through, until golden and crisp. Turn off the heat, then stir in the garlic and cook, stirring gently, in the residual heat of the pan (this will prevent it burning). Add most of the lemon zest and chilli flakes, then return the capers and sage leaves to the pan. Season and set aside.
Once the squash halves are cooked, carefully transfer them to a serving platter, discarding the sage stalks. Squeeze the remaining lemon juice over the squash, then scatter over the pangrattato followed by the reserved chilli flakes and lemon zest. Serve immediately with a dressed green salad, if liked.
Make a double batch of the spice mix and keep in a jar for up to 5 days – it makes a great rub for a chicken or joint of beef. Scatter over the meat the day before you cook it, then keep in the fridge.
Typical values per serving when made using specific products in recipe
Energy | 3,053kJ/ 732kcals |
---|---|
Fat | 43g |
Saturated Fat | 6.3g |
Carbohydrates | 70g |
Sugars | 53g |
Fibre | 11.1g |
Protein | 10g |
Salt | 3.5g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£1.60Price per unit
£1.60 each0 added
Item price
80pPrice per unit
40p/10g0 added
Item price
£5.50Price per unit
£1.10/100ml0 added
Item price
£3.50Price per unit
£3.50/kg0 added
Item price
£1.70Price per unit
42.5p/10g0 added
Item price
£1.80Price per unit
£5.15/kg0 added
Item price
£2.90Price per unit
£3.06/100g0 added
Item price
£2.00Price per unit
40p/100g0 added
Item price
£1.70Price per unit
42.5p each0 added
Item price
55pPrice per unit
55p each0 added
Item price
£1.75Price per unit
64.8p/10g0 added
Item price
95pPrice per unit
95p/100g