Roasted Butternut With Herb Oil and Goat Cheese

Name: Roasted Butternut With Herb Oil and Goat Cheese
Yield: 8 Servings
Ingredients: 1 large butternut squash or other large winter squash (about 4 pounds), scrubbed; 1 garlic clove, finely grated; ¼ cup olive oil; ¼ cup finely chopped parsley; 1 tablespoon finely chopped marjoram or oregano; 1½ teaspoons red wine vinegar, divided; Kosher salt, freshly ground pepper; 3 ounces fresh goat cheese

Andrew Tarlow8 ServingsSource

butternut squash goat cheese oregano kabocha squash fall winter easy side gluten-free nut-free vegetarian roast dinner

Roasted Butternut With Herb Oil and Goat Cheese

Ingredients

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

1 garlic clove, finely grated

¼ cup olive oil

¼ cup finely chopped parsley

1 tablespoon finely chopped marjoram or oregano

1½ teaspoons red wine vinegar, divided

Kosher salt, freshly ground pepper

3 ounces fresh goat cheese

Method

Preheat oven to 425°. 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 ½ 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.

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