Roasted Squash with Salsa Verde and Whipped Feta and Ricotta Recipe

Ingredients

• 2 butternut squash ((about 3 pounds total; peeled and cubed))
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper ((to taste))
• 1 cup packed flat-leaf parsley leaves
• 1 cup sliced scallions
• 1 teaspoon fresh thyme leaves
• 2 anchovies ((rinsed))
• 1 tablespoon capers ((rinsed))
• ½ cup extra-virgin olive oil
• Zest and juice of 1 lemon
• Pinch red pepper flakes
• 1 cup fresh whole milk ricotta
• ½ cup crumbled feta
• Freshly ground black pepper ((to taste))
• ¼ cup extra-virgin olive oil ((or more to taste))
• Kosher salt ((to taste; if needed))