Name: Roasted Butternut Squash 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; 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

Roasted butternut squash with herb oil and goat cheese on a red and white patterned oval plate.

Photo by Michael Graydon & Nikole Herriott

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Recipe information

Yield
8 servings

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

Preparation

Step 1
Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.
Step 2
Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
Step 3
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.
Step 4
Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
Do Ahead
Step 5
Herb oil can be made 1 day ahead. Cover and chill.

TagsButternut Squash Squash Vegetable Goat Cheese Cheese Dairy Side Dinner Gluten Free Nut Free Vegetarian Easy Weeknight Meals Roast Fall Bon Appétit

Recipe notes

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