Roasted Squash and amaretti salad / Jason Lowe
Serves 4

Amaretti and squash are quite often partnered in Italian cooking – and with good reason. Ideally a selection of different squashes is the thing you want for this dish, but you could just use one type, maybe butternut, if you have trouble sourcing enough.

1.5kg of mixed squashes, peeled, seeded and cut into large, rough 4cm pieces
Olive oil for roasting
Salt and pepper

For the amaretti crust

30g pumpkin seeds, toasted and crushed
30g amaretti biscuits, crushed
30g fresh white breadcrumbs, lightly browned under the grill
1tbsp chopped parsley
40g butter, melted

Preheat the oven to 230C/gas mark 8. Heat a roasting tray in the oven with a couple of tablespoons of olive oil for 5 minutes.

Add the pieces of squash and lightly season with salt and pepper. Cook for 20-30 minutes until nicely coloured and cooked throughout.

Meanwhile, mix the ingredients for the crust. To serve, put the squash into a serving dish and sprinkle with the amaretti crust.