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1
Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste.
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2
If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar.
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3
Add the parsley.
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4
If using a mortar and pestle, grind together until you have a paste.
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5
If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a puree.
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6
If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture.
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7
Continue to grind until you have a very smooth mixture.
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8
Season to taste with salt and pepper.
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9
If serving within a few hours, allow to sit at room temperature.
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10
Otherwise, refrigerate.
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11
Allow to come to room temperature before serving.
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12
Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees.
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13
Line a sheet pan with parchment.
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14
Alternately, prepare a hot outdoor grill.
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15
Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste.
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16
Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan.
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17
Place in the oven and roast for 5 minutes.
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18
Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through.
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19
Remove from the heat.
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20
If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter.
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21
Top each one with a teaspoonful of the salsa, and serve hot or warm.
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22
Transfer the squash slices to a platter.
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23
Top each one with a teaspoonful of the salsa, and serve hot or warm
