- 1 Large butternut squash or other large winter squash (about 4lb), scrubbed
- 1 garlic clove, finely grated
- 1/4 cup olive oil
- 1/4 cup finely chopped parsley
- 1 Tbsp. finely chopped marjoram or oregano (optional; OK to add a pinch of dry herb if necessary)
- 1 1/2 tsp. red wine vinegar,
- Divided kosher salt
- Freshly ground pepper
- 3 oz. fresh goat cheese
- Preheat oven to 425 degrees.
- Cut squash in half lengthwise and scrape out seeds.
- Place cut side down on baking pan (parchment paper will help reduce mess) and bake until tender, 40-55 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.
- 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 platter and drizzle with herb oil. Crumble goat cheese over.
- *Herb oil can be made one day ahead; cover and chill.
This is a great way to cook butternut squash even if you don't add the herb oil and cheese.
Recipe from Bon Appetit magazine, 2016