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Epicurious

Roasted Butternut Squash With Herb Oil and Goat Cheese

Roasted butternut squash with herb oil and goat cheese on a red and white patterned oval plate.
Photo by 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

1

/4 cup olive oil

1

/4 cup finely chopped parsley

1

tablespoon finely chopped marjoram or oregano

1

1/2 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°F. 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 1/2 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.

  2. Do Ahead

    Step 5

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

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