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Bon Appétit

Roasted Butternut With Herb Oil and Goat Cheese

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

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
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Reviews (11)

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  • This was a fantastic recipe. Super simple, comes together really quickly and easily and tastes absolutely delicious. Really a treat. Next time I think I'll add some pepitas and pomegranate seeds. Awesome recipe.

    • Anonymous

    • 12/23/2023

  • This was the fifth time I made this recipe and it is by far my top favorite recipe for butternut squash. My husband isn't a big fan of winter squash but everything I make this he is surprised how much he enjoys it!

    • Bonnie

    • Mesa, Az

    • 11/2/2022

  • Delicious! This is now the squash dish for our Thanksgiving meal, with a note to self: halve the squash before cooking.

    • TashiYakov

    • Massachusetts

    • 10/2/2022

  • I made this with imported, Greek feta; that's what I had in the fridge. IMO, this would work with many different kinds of cheese of this type.

    • Anonymous

    • New England

    • 10/2/2022

  • This is delicious! I had some extra parmesan that needed to be used up so I added it along with the goat cheese. I will make this again and again. Thank you for the recipe.

    • Linda

    • Calgary, AB, Canada

    • 10/25/2021

  • I made this with an acorn squash and it turned out so good! I think you could easily substitute Kaboacha or another large winter squash. The components of simply roasted and scooped out squash, plus herby oil and whipped cheese is so good and easy to replicate and riff on! I Love this type of recipe.

    • vschoonover2763

    • Chicago

    • 1/17/2019

  • This was excellent! I cut squash in the half for roasting then I scooped squash out and mixed with aromatic oil and goat cheese. Wow. Great taste!

    • briggitaz

    • Florida

    • 11/23/2018