Roasted Butternut Squash with Herb Oil and Goat Cheese

Ingredients for Roasted Butternut Squash with Herb Oil and Goat Cheese

• 1 large butternut squash or other large winter squash (about 1.8kg ), 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

• 90g fresh goat cheese

Preheat oven to 218°C. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.

Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 teaspoons vinegar in a small bowl to combine; season herb oil with salt and pepper.

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 teaspoon vinegar and gently toss to coat; season with salt and pepper.

Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.