Baked Pumpkin with Rosemary and Orange
Ingredients
- 1 pumpkin or butternut squash (about 2 pounds)
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 mild red chile, thinly sliced
- 3 garlic cloves, finely chopped
- 1 tablespoon finely chopped rosemary leaves
- Zest of ½ orange
- 4 handfuls of fresh white breadcrumbs
- Handful of coarsely chopped parsley leaves
- Kosher salt, freshly ground pepper
- 3 tablespoons unsalted butter
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