The contrast of the caramelised orange flesh of squash wedges and the bright green glossy leaves of the sprout tops are the perfect invitation to indulge in the flavours, colours and textures of this dish. Grilling and roasting the squash in wedges makes for wonderful shapes on the plate, plus the added bonus of ease as the skin is edible as are the seeds which toast beautifully on the tray. Feel free to toss the sprout tops with a little herb butter for added finesse. And if you can't find sprout tops, cavolo nero works beautifully here too.