Roasted squash with breadcrumb gremolata

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Ingredients

• 1 kg squash
• 1 garlic
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• a little pepper
• 100 g day-old bread
• 40 g almonds
• 1 bunch flat-leaf parsley
• 1 organic lemon
• 0.5 tsp chilli flakes
• 1 tbsp liquid honey
• 2 tbsp olive oil
• 0.25 tsp sea salt
• 300 g plain greek yoghurt
• salt and pepper to taste

Steps

1. Mix the squash and garlic with the oil and vinegar, season, transfer to a baking tray lined with baking paper. (e.g. chestnut), sliced
2. Approx. 1 hr. in the centre of an oven preheated to 180°C.
3. 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.
4. 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.