Roasted Acorn Squash with Anchovy Herb Butter
1 (2-ounce) tin oil-packed anchovies, drained
½ tablespoon lemon juice
Zest of 1 lemon
2 tablespoons chopped fresh chervil, tarragon, and/or parsley
Ground black pepper, allspice, and fennel mix
1 wedge Parmigiano-Reggiano cheese
6 tablespoons butter, softened
1 acorn squash, cut into 12–16 wedges
2 tablespoons olive oil
Preheat oven to 400°.
Whisk together anchovies, lemon juice and zest, herbs, ¼ teaspoon ground pepper, allspice and fennel mix, 1 tablespoon grated Parmigiano-Reggiano and butter. Set aside. *
Coat squash wedges with olive oil and season with salt and ground pepper, allspice and fennel mix. Spread seasoned squash on a baking sheet and roast until tender, about 30–40 minutes, turning once so the wedges are caramelized on all sides. Remove squash from the oven and douse with 3–4 tablespoons of anchovy herb butter. Garnish with shaved Parmigiano-Reggiano cheese and serve warm or at room temperature.
*The left-over butter can be stored in the refrigerator for a week or the freezer for 2 months.