Kuri Squash With Calabrian Salsa Verde and Boquerones

Ingredients

• 1 3–4-lb. red kuri or kabocha squash
• 1¼ cups extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 1 bunch parsley, leaves and tender stems finely chopped
• ½ bunch dill, leaves and tender stems finely chopped
• 3 sprigs marjoram or oregano, leaves picked, finely chopped
• Zest and juice of 2 lemons
• 6 garlic cloves, finely grated
• 3 Tbsp. Calabrian chile paste
• 8 boquerones (marinated white anchovies)

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