Roasted Butternut Squash with Herb Oil and Goat Cheese

Directions

1. 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.

2. 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.

3. 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.

4. 4.

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

5. 5.

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