Roasted Anchovies with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite quick weeknight dinners that feels fancy enough for guests. Fresh anchovies are surprisingly affordable and packed with omega 3 fatty acids that are wonderful for heart health. When roasted, they become tender and mild rather than overwhelming, especially when paired with the sweet earthiness of butternut squash. The whole thing comes together in just about an hour, and honestly, most of that time is hands off while everything caramelizes in the oven. It's the kind of simple, honest food that reminds me why I love cooking at home.
Ella x
Ingredients
- 12fresh anchovies(cleaned and gutted)
- 1butternut squash(medium, peeled and cut into 1-inch cubes)
- 4 tablespoonsextra virgin olive oil
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 59 mlpine nuts
- 2 tablespoonsaged balsamic vinegar
- 1lemon(zest only)
- ¼ teaspoonred pepper flakes
Detail level
Instructions
- 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
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
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
Brush anchovies lightly with remaining 2 tablespoons olive oil and season with salt, pepper, and red pepper flakes.
- 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
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
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
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.
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