Heat a large frying pan or wok, add a couple of tablespoons of olive oil and proceed to fry the squash, turning regularly. Once it has browned lightly on all sides and has started to soften, remove from the pan.

Chop the onions, garlic and chilli quite finely. Add another tablespoon of olive oil to the pan and add these aromatics, letting them soften gently for five minutes. Return the squash to the mixture and sprinkle with the rosemary and the nutmeg. Season well before adding the tomatoes. Mix very well and simmer for ten minutes or until the squash is soft and tender. Turn the mixture out into a large ovenproof gratin dish. Level off the surface, then sprinkle with the breadcrumbs and parsley, mixed well together. Dribble a little olive oil over the surface and bake in a medium-hot oven (200C/400F/gas mark 6) for 20 minutes.