Roasted Butternut Squash with Herb Oil and Goat Cheese
A warm and comforting dish featuring tender roasted butternut squash drizzled with aromatic herb-infused olive oil and topped with creamy goat cheese. Perfect as a fall side dish or vegetarian main course.
Ingredients
- •1 whole butternut squash
- •1 clove garlic
- •¼ cup olive oil
- •¼ cup parsley
- •1 tablespoon marjoram
- •1½ teaspoons red wine vinegar
- •to taste kosher salt and pepper
- •3 ounces goat cheese
Cooking Instructions
- 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.
45 min
- 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.
5 min
- 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.
10 min
- 4.
Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
5 min
- 5.
Herb oil can be made 1 day ahead. Cover and chill.
