Meanwhile, peel and halve the squash, remove the seeds and cut the flesh into 2 cm (3/4 inch) cubes. Put the flesh in a gratin dish, baste with three tablespoons of olive oil and bake for 30 minutes in the same oven as the beetroot. When the beetroot is ready - it should be tender when pierced with a knife - remove from the oven and briefly leave to cool before rubbing off the skins with kitchen paper and cutting into 2 cm (3/4 inch) cubes.

Slice the spring onions finely and place in a bowl. Remove the stalk and seeds from the chilli, slice thinly and add to the onion with a seasoning of sea salt and coarsely milled black pepper. Toss this mixture with the beetroot and balsamic vinegar, then mix with the squash in the gratin dish, levelling off the surface with a spatula. Sprinkle the breadcrumbs and some olive oil over the surface. Return to the oven for 20 minutes.

Source: 'Daily Telegraph'