Roast Squash + Salsa Verde

Acorn Squash
Fresh Parsley
Lemon zest + juice
Anchovy
Olive Oil
Basil oil (optional)
Salt, Pepper
Dijon Mustard
Sherry Vinegar

Whole acorn squash. Prick with a knife. Preheat oven to 200 degrees. Pop squash in oven to roast. I left it in for 30 min and turned off oven to leave house. Once it is done / tender / soft / cooled, remove. Using your hands, rip apart. Scoop out seeds (can air fry these to get crispy or saute them stovetop for garnish)
Drizzle squash with Olive Oil / Salt / Pepper and broil for 5-10 min until crispy. While cooking chop fresh parsley, lemon zest, anchovy, shallot finely. Put in bowl with olive oil, salt, pepper and lemon juice. A hit of dijon mustard for creaminess and touch of sherry vinegar for more acid. Remove squash from oven. Top with salsa verde + crispy seeds.