Roasted Butternut Squash with Herb Oil and Goat Cheese

bon appétit butternut squash goat cheese side thanksgiving fall oregano

Andrew Tarlow

8 servings

Source

Ingredients

1 large butternut squash or other large winter squash (about 4 pounds), scrubbed

1 garlic clove, finely grated

1/4 cup olive oil

1/4 cup finely chopped parsley

1 tablespoon finely chopped marjoram or oregano

1 1/2 teaspoons red wine vinegar, divided

Kosher salt, freshly ground pepper

3 ounces fresh goat cheese

Method

Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.

Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.

Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.

Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.

Herb oil can be made 1 day ahead. Cover and chill.