Preheat the oven to 200°C.
Sear the partridges in a hot ovenproof frying pan with oil until they are golden brown.
Roast the partridges in the oven for 20 to 25 minutes until the juices run clear.
Allow the cooked partridges to rest for ten minutes.
Cut the butternut squash into eight long pieces and remove the seeds.
Melt the butter and honey in a small saucepan and brush it over the squash.
Roast the squash on a baking tray for 10 to 15 minutes until tender.
Combine crushed garlic, herbs, capers, gherkins, and anchovies in a bowl.
Stir in the mustard, vinegar, and olive oil, then season with salt and pepper.
Serve the partridge over the squash with the green herb sauce poured over the top.