Hasselback squash with sage pangrattato

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.