for 4 person

Squash

1 kg	squash, cut into wedges
1	garlic, cut in half crosswise
3 tbsp	olive oil
2 tbsp	red wine vinegar
1 tsp	salt
a little	pepper

Gremolata

100 g	day-old bread, finely chopped
40 g	almonds, coarsely chopped
1 bunch	flat-leaf parsley, finely chopped
1	organic lemon, a little grated zest and 1½ tbsp of juice set aside
½ tsp	chilli flakes (e.g. Fine Food Chile Chipotle)
1 tbsp	liquid honey
2 tbsp	olive oil
¼ tsp	sea salt

To serve

300 g	plain greek yoghurt
	salt and pepper to taste

How it's done

Squash

Mix the squash and garlic with the oil and vinegar, season, transfer to a baking tray lined with baking paper.

To roast

Approx. 1 hr. in the centre of an oven preheated to 180°C.

Gremolata

Mix the bread with almonds, parsley, lemon zest, chilli flakes, honey and oil, season with salt. Scatter the gremolata on top of the squash, bake for a further 15 mins.

To serve

Remove approx. 5 cloves from the garlic, place in a bowl and mash finely with a fork. Add the yoghurt and reserved lemon juice, mix, season. Smear the yoghurt onto a plate, top with the squash and breadcrumb gremolata.

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