epicurious
Kuri Squash With Calabrian Salsa Verde and Boquerones
Nothing says "classy side dish" like anchovies draped over wedges of roasted squash and drizzled with a bright, herbaceous topping.
👥 8 Servings⏱️ Prep & Cook: 30 min👤 Lane Harlan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 400°. Cut one 3–4-lb. red kuri or kabocha squash in half through stem; scoop out and discard seeds. Slice squash into 1"-thick wedges (no need to peel) and divide between 2 large rimmed baking sheets. Drizzle with ¼ cup extra-virgin olive oil, season with kosher salt and freshly ground pepper, and turn to coat. Spread out squash in a single layer and roast, rotating baking sheets halfway through, until browned in spots and just tender (do not overcook or squash will fall apart on serving), 20–⏱️ 25 minutes.
3–4-lb. red kuri or kabocha squash1Kosher salt, freshly ground pepper
2
Meanwhile, stir 1 bunch parsley, leaves and tender stems finely chopped, ½ bunch dill, leaves and tender stems finely chopped, 3 sprigs marjoram or oregano, leaves picked, finely chopped, zest and juice of 2 lemons, 6 garlic cloves, finely grated, 3 Tbsp. Calabrian chile paste, and remaining 1 cup extra-virgin olive oil in a small bowl to combine. Season generously with salt and pepper. Let salsa verde sit at least ⏱️ 10 minutes to allow flavors to meld.
bunch parsley, leaves and tender stems finely chopped1Zest and juice of 2 lemons. Calabrian chile paste3 Tbsp
3
Arrange squash on a platter and spoon salsa verde liberally over. Drape 8 boquerones on top. Serve warm or room temperature, with more salsa verde alongside if desired. Do ahead: Salsa verde can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
boquerones (marinated white anchovies)8
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