Butternut Squash Parmesan

Name: Butternut Squash Parmesan
Ingredients: 6 Tbsp. extra-virgin olive oil, divided; 3 oil-packed anchovies, finely chopped; 3 garlic cloves, finely grated; 1 tsp. crushed red pepper flakes; 1 28-oz. can whole peeled tomatoes; 1 small butternut squash (about 2½ lb.); 2 tsp. kosher salt, divided, plus more; 8 oz. fresh mozzarella, shredded; 2 oz. finely grated Parmesan (about ¾ cup); ¼ cup whole-milk Greek yogurt; Freshly ground black pepper; ¾ cup panko (Japanese breadcrumbs); 3 sprigs basil