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Epicurious

Kuri Squash With Salsa Verde and Boquerones

A platter of brightly color squash topped with boquerones.
Photograph by Chris Bernabeo, food styling by Lauren Stanek

Calabrian chile paste, boquerones, and handfuls of herbs work in tandem here to turn the wintriest of vegetables into something bracing and lively. The salsa verde does involve some chopping, but the recipe makes more than you’ll need for the squash—and that’s a good thing. Spoon the bright, slightly spicy, and herbaceous mixture over any meat, fish, or vegetables; keep it in the fridge and bring to room temperature before serving.

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What you’ll need

Recipe information

  • Total Time

    30 minutes

  • Yield

    8 servings

Ingredients

1 3–4-lb. red kuri or kabocha squash
1¼ cups extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
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
8 boquerones (marinated white anchovies)

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsDinnerSideDairy FreeGluten FreeNut FreeEasyQuick30 Minutes or LessRoastWinterKabocha SquashSquashVegetableParsleyHerbs & SpicesDillCalabrian ChileChileBon Appétit

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