Name: Roasted Butternut With Herb Oil and Goat Cheese
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

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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 notes