Grilled Potimarron with Salsa Verde

This Italian style salsa verde can be made with any combination of herbs. “Don’t be afraid to experiment.” —AP

1 fully mature potimarron, cut into wedges
1 medium shallot, minced
1 tablespoon white wine vinegar
1 bunch flat-leaf parsley, leaves only (about 2
cups), finely chopped
½ bunch mint, leaves only (about ½ cup), finely chopped
2 cloves garlic, finely minced
2 anchovy fillets, minced
1 tablespoon capers, drained and minced
½ cup extra-virgin olive oil
Salt to taste

To make the salsa verde, combine the minced shallot and vinegar in a small bowl and let stand for 10 minutes. In a food processor, combine the parsley, mint, garlic, anchovies, and capers and process until combined. Add the shallot-and-vinegar mixture. With the machine on, slowly pour in the olive oil until incorporated. Season with salt.

Grill the squash until soft and serve topped with the salsa verde. Serves 4.