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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.


  • 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


  1. Preheat oven to 425 degrees.
  2. Cut squash in half lengthwise and scrape out seeds.
  3. Place cut side down on baking pan (parchment paper will help reduce mess) and bake until tender, 40-55 minutes.
  4. Let cool slightly.
  5. Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
  6. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin.
  7. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
  8. Transfer squash to platter and drizzle with herb oil. Crumble goat cheese over.
  9. *Herb oil can be made one day ahead; cover and chill.

Recipe Notes

Recipe from Bon Appetit magazine, 2016