Crispy lentil and roasted squash salad with salsa verde - River Cottage

Ingredients

• 1 squash, such as butternut or onion (about 1kg)
• 2 garlic cloves, bashed
• 4 sprigs of rosemary
• 3 tbsp olive or rapeseed oil
• 150g cooked Puy (or similar) lentils
• Sea salt and black pepper
• 1 small garlic clove
• 25g picked parsley leaves
• 2 anchovy fillets in oil -(optional)
• 2 tsp capers, rinsed
• 1 tsp English or Dijon mustard
• 2 tsp lemon juice
• 4 tbsp extra virgin olive oil