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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.

What you’ll need

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