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Ingredients
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Local Squash Ingredients
Method
Preparation Directions
Roast the Squash
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until tender.
Prepare the Sorrel and Anchovy Mixture
While the squash is roasting, rinse the sorrel leaves and chop them roughly. In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the anchovy fillets and cook until they dissolve and become fragrant. Stir in the chopped sorrel and cook for an additional 2-3 minutes until wilted.
Combine and Serve
Once the squash is roasted, remove from the oven and let cool slightly. Fill the squash halves with the sorrel and anchovy mixture. Top with grated Parmigiano Reggiano cheese. Return to the oven for an additional 5 minutes to melt the cheese. Serve warm.