Delica Pumpkin with White Beans, Radicchio & Rosemary Pangrattato

Heat the oven to 200°C fan.

Wash and dry the squash and scoop out and discard any seeds, then cut the squash into 6 wedges, each 3-4cm wide. Arrange on a small-medium baking sheet, so that they’re lying flat with plenty of space around them. Drizzle with a glug of rapeseed oil, then roast for a total of 40 mins, turning them after 25 mins, and again around 8 mins later. Season generously with salt.

Meanwhile, finely chop ⅘ of the rosemary (set aside the rest for later) and mince the garlic. Heat ½ the olive oil in a medium-sized frying pan set over a moderate heat. Fry the breadcrumbs and chopped rosemary for 6 mins or so, stirring frequently, until the crumbs begin to turn golden. Add ⅔ of the garlic and cook for 2 mins more, then remove from the heat and season with salt. Transfer to a bowl until required.

Using a small sauté or saucepan heat the beans, including cooking juices from the jar. Add the remaining garlic, double cream, the last sprig of rosemary and the parmesan rind (if you have one). Simmer gently for 5-10 mins. These beans should be nice and loose — add a splash of water if necessary.

Cut the radicchio into 3cm wide wedges. The last time you turn the squash, arrange the radicchio in the gaps between the squash wedges, carefully rolling them in the residual oil. Return the tray to the oven for the final 8 mins to warm and wilt the radicchio a little.

Make a dressing in a mixing bowl, whisking the remaining olive oil with the moscatel vinegar and maple syrup. Add the warmed radicchio to this and toss.

Divide the beans between two shallow bowls. Top with the radicchio and then the squash segments. Spoon any remaining dressing over the squash, then sprinkle generously with the breadcrumbs.