Cooking the Books is a monthly (or so) series on the think fruitful blog where I share a recipe from a favorite cookbook or magazine.
Pangrattato!
How fun is that word?
You know what’s even more fun? Imagining Jamie Oliver saying that word to as he whips up a delicious, no-fuss meal.
Lately, I’ve been remembering (sometimes) to consult my cookbooks for new recipes, and I must say that Cook with Jamie has a lot to offer. The cookbook is full of both meat and veg recipes that are simple, comforting and really highlight each ingredient.
This Butternut Squash Pangrattato introduced me to a whole new way to cook butternut squash by just throwing it whole and with skin on into a pot of boiling water for just over an hour.
Then, you slice up the cooked squash and add some crunch with pan-toasted breadcrumbs with olive oil, thyme and Parmesan.
It’s simple, doesn’t take much thought, and it’s a great preparation for that root veg that you can still get at the farmers market these days.
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