Roasted Butternut Squash With Herb Oil and Goat Cheese
Roasted Butternut Squash With Herb Oil and Goat Cheese
This is a great way to cook butternut squash even if you don't add the herb oil and cheese.
Ingredients
- 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
Instructions
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Preheat oven to 425 degrees.
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Cut squash in half lengthwise and scrape out seeds.
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Place cut side down on baking pan (parchment paper will help reduce mess) and bake until tender, 40-55 minutes.
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Let cool slightly.
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Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
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Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin.
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Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
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Transfer squash to platter and drizzle with herb oil. Crumble goat cheese over.
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*Herb oil can be made one day ahead; cover and chill.
Recipe Notes
Recipe from Bon Appetit magazine, 2016