Last weekend we went to Abuela and Abuelo's house out on the Eastern Shore. Dinner at their house is always a culinary adventure. My MIL couldn't wait for me to try this Roasted Butternut with Herb Oil and Goat Cheese recipe from her Bon Appetit magazine. I was hooked after the first bite and now this must-have dish has become my new side dish obsession! It's wicked easy to make, bold in flavor, and looks gorgeous.
The squash took about an hour to roast and then she halved it, scraped out the seeds, scooped the
squash into a serving dish, tossed with remaining ingredients, and BOOM it was done!
Of course, she roasted an extra squash that she wrapped in tinfoil so I could take it back home and make again.
GNG Tip: You can roast the squash and make the herb oil a day in advance. Store the whole roasted squash in the fridge until you're ready to throw it all together, scoop it into a serving dish, reheat in the oven, and then prepare. I just did this for my brother-in-law Andrew's graduation dinner, and it immensely cut down on production time in the kitchen so I was able to enjoy all the day's festivities.