Roasted Butternut With Herb Oil and Goat Cheese

Name: Roasted Butternut With Herb Oil and Goat Cheese
Ingredients: 1 large butternut squash or other large winter squash (about 4 pounds), scrubbed; 1 garlic clove, finely grated; ¼ cup olive oil; ¼ cup finely chopped parsley; 1 tablespoon finely chopped marjoram or oregano; 1½ teaspoons red wine vinegar, divided; Kosher salt, freshly ground pepper; 3 ounces fresh goat cheese

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www.bonappetit.com

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Servings: 8

Author : Andrew Tarlow

butternut squash goat cheese oregano

Roasted Butternut With Herb Oil and Goat Cheese

Ingredients

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1 large butternut squash or other large winter squash (about 4 pounds), scrubbed1 garlic clove, finely grated¼ cup olive oil¼ cup finely chopped parsley1 tablespoon finely chopped marjoram or oregano1½ teaspoons red wine vinegar, dividedKosher salt, freshly ground pepper3 ounces fresh goat cheese

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Instructions

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Step 1

Preheat oven to 425°. 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 ½ 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.

Step 5

Do Ahead: Herb oil can be made 1 day ahead. Cover and chill.