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

Instructions

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. 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. 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. Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.
5. Herb oil can be made 1 day ahead. Cover and chill.