Roasted Anchovies with Butternut Squash

Instructions

1. 1

   Preheat oven to 425°F. Toss butternut squash cubes with 2 tablespoons of olive oil, minced garlic, thyme, salt, and pepper on a large baking sheet.

   Tip: Cut squash into uniform sizes so they roast evenly and caramelize beautifully.

2. 2

   Roast squash for 25-30 minutes, stirring halfway through, until golden and tender at the edges.

   Tip: Look for deep caramelization on the edges for best flavor.

3. 3

   While squash roasts, pat anchovies dry with paper towels and arrange on a separate baking sheet lined with parchment paper.

   Tip: Dry fish crisps up better and browns more evenly.

4. 4

   Brush anchovies lightly with remaining 2 tablespoons olive oil and season with salt, pepper, and red pepper flakes.

5. 5

   Toast pine nuts in a small dry skillet over medium heat for 3-4 minutes until fragrant and golden, then set aside.

   Tip: Watch closely as nuts burn quickly; shake the pan frequently.

6. 6

   When squash has 8-10 minutes remaining, place anchovy sheet in the oven on a higher rack and roast until skin is crispy and flesh is cooked through, about 8 minutes.

7. 7

   Remove both sheets from oven and arrange roasted squash on a serving platter, then top or nest the crispy anchovies among the squash pieces.

8. 8

   Drizzle entire dish with aged balsamic vinegar, scatter toasted pine nuts and lemon zest over top, and serve immediately while still warm.

   Tip: The warm squash will bring out the complexity of the balsamic.