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Recipes
October 2016

Roasted Butternut With Herb Oil and Goat Cheese

By Andrew TarlowPhotography by Michael Graydon Nikole Herriott

5.0

(11)

Image may contain Food Dish Meal Platter Plant and Vegetable
Michael Graydon & Nikole Herriott

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.

Recipe information

  • Yield

    8 Servings

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

Need to make a substitution?

Preparation

  1. 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.

Nutrition Per Serving

Calories (kcal) 180 Fat (g) 10 Saturated Fat (g) 3 Cholesterol (mg) 10 Carbohydrates (g) 21 Dietary Fiber (g) 6 Total Sugars (g) 4 Protein (g) 4 Sodium (mg) 55
Explore Bon AppétitButternut SquashSquashVegetableGoat CheeseCheeseOreganoKabocha SquashFallWinterEasySideGluten-FreeNut-FreeVegetarianRoastDinner