Baked shallots and squash with a crispy rosemary, chilli, orange and olive oil breadcrumb topping -

Ingredients

• 1 kg butternut squash (peeled, deseeded, cut into 5cm chunks)
• 5 tbsp olive oil
• 12 shallots (peeled)
• sea salt and freshly ground black pepper
• 3 garlic cloves (peeled and finely chopped)
• 1 red chili (deseeded and chopped)
• 1 tbsp rosemary leaves (chopped)
• 2 tbsp flat-leaf parsley (chopped)
• 1 orange (grated zest)
• 120 g fresh gluten-free breadcrumbs