Sweet and Sour Beets

2 – 3 large beets, peeled and sliced
1/2 cup orange juice
2 cloves minced garlic
3 tbs Smoked Maple Syrup plus more to drizzle
2 tbs cider vinegar
1 whole star anise
Salt and pepper
1 tb butter
2 tbs chopped chives

Put the peeled, sliced beets in a wide, shallow pan and add the orange juice, garlic, maple syrup, vinegar, star anise and sprinkling of salt and pepper.

Turn on high to bring to a boil then lower to simmer and cover. Let the beets braise for 10 minutes or until tender, turning every so often to coat with the liquid.

When they are done, use a slotted spoon to transfer them to a serving plate. Add a pat of butter to the remaining sauce, simmer until thickened and season to taste. Pour the sauce over the beets, sprinkle with the chives and then drizzle with a little extra Smoked maple if desired.

Pork Chops with Caramelized Onions & Smoked Maple

Vegetable oil
2 large onions, any color, peeled and sliced
1 Tbsp balsamic vinegar
1 – 2 Tbsp Runamok Smoked Maple Syrup
2 Tbsp chopped parsley
2 bone-in pork chops
Salt and pepper

In a large pan, heat several tablespoons of oil on medium-high heat. Add the sliced onions and stir to coat them in the oil. Sauté for a few minutes and then reduce the heat to low. Let the onions brown without disturbing them, only giving them a stir to prevent burning every ten minutes or so. Keep an eye on moisture and if the pan looks too dry, add extra oil. To properly brown onions can take up to half an hour so be patient and wait until they have developed that deep brown color. They will have reduced in size considerably.

When they are just about done, add the balsamic vinegar and smoked maple syrup to taste. Season with salt and pepper.

For the pork chops, preheat a grill or broiler. Generously salt and pepper the chops. Coat with a little vegetable oil and place on the grill or under the broiler.

Broil or grill for approximately five minutes a side on high heat (more for thick chops, less for thin). When fully cooked through, remove from the heat, place on a plate and top with the caramelized onions and a sprinkling of parsley.

Roasted Cabbage with Maple, Horseradish and Cream

1 medium cabbage
3/4 cups heavy cream
1/4 cup horseradish
1/4 cup dry vermouth
1 Tbsp Sugarmaker’s Cut Pure Maple Syrup or Pecan Wood Smoked Maple Syrup
Salt and pepper
3 Tbsp butter cut into pieces

Preheat oven to 400. Remove any wilted leaves from the outside of the cabbage then cut it into wedges, removing the center core. Place the wedges, slim side up in a wide, oven-proof pot. They should be fairly snug.

Whisk together the cream, horseradish, vermouth, and maple syrup in a bowl and then pour over the cabbage. Season with salt and pepper and then dot with the pieces of butter.

Put a lid on the pot and place on the stove on medium-high heat. Bring to a boil and let the cabbage steam in the pot until the leaves have wilted a little, about 8 minutes. Remove the lid and take the cabbage off the heat.

Tilt the pot to gather some of the cream to baste over the tops of the cabbage. Put the pot in the oven, uncovered and bake until the center is tender and the tops have started to brown a little, about 35 minutes. Keep an eye on the liquid and add some extra cream if it gets too dry.

Serve with pork chops or sausage.

Beet, Arugula, Citrus, and Feta Salad with Ginger-Maple Vinaigrette

2 – 3 beets
Bunch of arugula
1 navel orange, peeled and sectioned
2 oz feta cheese

Vinaigrette
1 Tbsp Runamok Ginger Infused Maple Syrup
2 Tbsp walnut oil
1 Tbsp fresh lemon juice
Salt and fresh ground pepper

Prepare the beets by scrubbing off any dirt and trimming the tops and bottoms but leaving the rest of the skin on. Put them in boiling water for about ten minutes or until fork tender then remove from the water to cool. The skins should come off very easily at this point and once they are peeled, dice them into chunks and set aside.

Prepare the vinaigrette by whisking all of the ingredients together and tasting for salt and pepper.

Toss the arugula and beets in some vinaigrette and arrange on a plate. Top with bite-sized pieces of orange and a sprinkling of crumbled feta.

Fried Brussels Sprouts with Maple-Cider Glaze

3/4 cup Run Amok Sugarmaker’s Cut pure maple syrup
1/2 cup apple cider vinegar
1/2 cup fresh apple cider
pinch kosher salt
1 lb Brussels’ Sprouts
Vegetable oil for frying

Combine maple syrup, apple cider vinegar, apple cider and salt in a medium sized pot. Reduce by 1/4 over medium heat stirring constantly. Set aside.

De-stem Brussels and cut in half, pulling off any outer leaves that are loose. Fry in 350 degree oil for 1 minute or until brown. If you don’t have a fryer, take the raw cleaned Brussels and toss with oil and salt. Roast in a 375 degree for 20 minutes. Brussels should be tender but still have a bite to them.

Season Brussels immediately with a pinch of salt and toss with one tablespoon of reduction for every cup of Brussels.

Spinach and Fennel Salad with Grapefruit

3 tablespoons red grapefruit juice
1 tablespoon olive oil
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 large fennel bulb
2 large red grapefruit, sectioned
1 cup fresh baby spinach
1/4 cup shaved Romano cheese
1/2 cup pomegranate seeds

In a small bowl, whisk the first five ingredients. Remove fronds from fennel; set aside for garnish. Cut bulb into thin slices and coarsely chop the slices. In a large bowl, combine the chopped fennel, grapefruit and spinach. Drizzle dressing over salad; toss to coat.

Divide salad among four plates; sprinkle cheese and pomegranate seeds over salads. Garnish with fennel fronds.

Spinach Salad with Apples, Pears, and Nuts

8-10 cups baby spinach (or other greens)
1 apple cored and finely chopped
1 pear cored and finely chopped (instead of 1 apple and 1 pear you could 2 apples or 2 pears)
1/2 cup candied pecans (or walnuts, or other nuts)
1/4 lb crumbled feta (or goat cheese, or blue cheese)

Salad dressing:
4 tablespoons olive oil
3 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon dry mustard
1 garlic clove, pressed
1/4 teaspoon salt

In a salad bowl, combine greens, fruit, nuts, and cheese.
In a separate bowl (or blender) combine all the salad dressing ingredients (olive oil, vinegar, honey, dry mustard, garlic and salt) and whisk to combine.

Pour dressing over salad and serve.

Apple Pandowdy

1 roll puff pastry thawed

Filling:
5-6 large apples cooking/pie apples, peeled and cored
6 Tbsp unsalted butter
2 Tbsp all-purpose flour
3 Tbsp water
6 Tbsp white sugar
6 Tbsp packed brown sugar
1/4 tsp cinnamon

Topping:
2 Tbsp white or turbinado sugar

Preheat oven to 425F.

Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature to low to keep warm.

Grease an 8-inch round skillet, pan, pie plate (or equivalent sized) pan. Set on a baking sheet and set aside.

Peel and core apples, then thinly slice. Add to prepared baking pan, filling the pan about 2/3-3/4 full.

Using a sharp knife or pizza cutter, cut thawed puff pastry into irregular, 1-inch-ish shapes. Scatter about 1/3 of the pastry pieces randomly over top of apples. Slowly pour the sugar mixture over-top, pouring all around the pan to make sure the filling reaches all parts of the pan. Pour slowly so it drips down into the apples and not over the side.

Place the remaining pastry pieces on top, overlapping, as necessary and leaving a few small open spots (to allow steam to escape). Sprinkle a bit of sugar on to the top of pastry.

Place into preheated oven (on baking sheet to catch overflowing juices!) and bake for 15 minutes, then reduce oven temperature to 350F and continue baking for an addition 35-40 minutes, or until filling is bubbly and pastry is golden brown and puffy. Let stand a few minutes before serving.

Lovely served with a dusting of icing sugar and a scoop of ice cream.

Maple-Cider Vinegar Roasted Carrots

2 teaspoons unsalted butter
2 teaspoons extra-virgin olive oil
1 pound medium carrots with green tops, scrubbed well, 2 tablespoons of the greens chopped and reserved for garnish
3/4 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
1/4 cup chopped roasted cashews

Preheat the oven to 375°.

In a large heatproof skillet, melt the butter in the olive oil over moderately high heat. Add the carrots, salt and pepper and cook until browned all over, turning occasionally, 3 to 4 minutes.

Remove the skillet from the heat and add the vinegar and maple syrup. Shake the skillet to coat the carrots.

Transfer to the oven and roast for 6 to 8 minutes, until ?the carrots are just tender but still crisp in the center.

Transfer to a platter, top with the cashews and carrot greens and serve.

Roasted Kabocha with Maple Syrup and Ginger

3 pounds kabocha squash—peeled, seeded and cut into 1-inch-thick wedges
3 tablespoons pure maple syrup
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated peeled fresh ginger
6 thyme sprigs, plus thyme leaves for garnish
Kosher salt

Preheat the oven to 450°. On a rimmed baking sheet, toss the squash wedges with the maple syrup, olive oil, ginger, thyme sprigs and salt. Arrange the squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Discard the thyme sprigs. Transfer the squash to a serving platter and garnish with thyme leaves.

The squash can be made up to 6 hours ahead.

Maple Baked Sweet Potatoes

4 medium sweet potatoes (3 pounds), peeled and sliced 1-1/2 inch thick
1/2 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons unsalted butter, cut into 1/2-inch pieces
1/3 cup pure maple syrup
1/3 cup water

Preheat the oven to 400°. In a large saucepan, cover the sweet potato slices with water and bring to a boil. Reduce the heat to moderate and cook until just tender, about 5 minutes. Drain well.

Arrange the sweet potatoes in a large gratin dish. Season with the salt and pepper, then dot with the butter pieces. Drizzle the maple syrup over the sweet potatoes, sprinkle with the water and bake for 15 minutes. Turn the sweet potatoes over and bake for about 25 minutes longer, until they’re tender and lightly browned. If necessary, broil the sweet potatoes for a minute or two before serving.

Roasted Cauliflower, Paneer, and Lentil Salad

For the salad:
1/2 cup green lentils
1/2 cup black lentils
1 small head cauliflower (about 1 pound)
1 10-ounce block paneer, cut into 1/2-inch cubes (about 2 cups total)
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
4 scallions, green and white parts, thinly sliced

For the cilantro-oil dressing:
1 cup extra-virgin olive oil
1 cup tightly packed, fresh cilantro leaves
1 Serrano chile, seeded, if desired
Juice of 1 lime, about 1/4 cup
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1/2 teaspoon fine sea salt

Heat the oven to 425 degrees. Rinse the lentils in a fine-mesh strainer under cold running water and pick out any stones or imperfect beans. Transfer to a medium saucepan and add enough water to cover by about 1 inch. Bring to a rolling boil over medium-high heat, turn the heat to low and simmer, uncovered, until tender but not mushy, 25 to 60 minutes. The cooking time will vary depending on how old the lentils are, so check them every 5 minutes after the first half hour. When they have reached desired doneness, drain through a fine-mesh strainer and set on a clean kitchen towel to absorb any remaining liquid.

While the lentils are cooking, roast the cauliflower and paneer: Cut the cauliflower into bite-size florets and transfer to a roasting or sheet pan. Add the paneer. Season with salt and pepper and drizzle with the olive oil, mixing to coat evenly. Roast, stirring occasionally, until the florets and paneer are crispy on the outside and feel tender when pierced with a skewer or knife, 20 to 25 minutes.

Meanwhile, make the dressing: Combine all the ingredients in a blender and pulse at medium-high speed until smooth and paste-like.

When the cauliflower and paneer are done, transfer to a large bowl and gently stir in the drained lentils and scallions. Taste and adjust the seasoning, if necessary. Drizzle with 1/2 to 1/3 cup of the dressing, to taste, and serve warm or at room temperature. (Store the leftover salad and dressing in separate airtight containers in the refrigerator for up to four days. Shake the dressing before using.)

Roasted Acorn Squash with Brown Butter, Hazelnuts, and Rosemary

1/4 cup [30 g] roughly chopped hazelnuts
4 Tbsp [55 g] unsalted butter
1 acorn squash, halved and seeded
1/4 cup [60 ml] water
1 Tbsp dark brown sugar
Kosher salt
1 tsp chopped fresh rosemary leaves
1/2 cup [120 ml] Vegetable Stock (page 222)
1/2 tsp fresh lemon juice
Freshly ground black pepper

In a small, dry frying pan over medium heat, toast the hazelnuts until fragrant, about 3 minutes. Set aside and let cool.

Preheat the oven to 425°F [220°C].

In a small saucepan over medium heat, melt and cook the butter, skimming the solids from the surface until the butter is clear. Turn the heat to low, and cook until the butter develops a nutty aroma and turns from yellow to a deep brown. Remove from the heat and let cool. (Store in an airtight container in the refrigerator for up to 3 weeks.)

Put the squash halves in a large roasting pan, cut-side down. Add the water to the pan, cover with aluminum foil, and roast for 25 minutes. Remove the foil, and continue roasting until the squash is lightly browned, about 10 minutes longer. Cut the squash halves into bite-size pieces and transfer to a serving platter.

In a small sauté pan over medium-high heat, warm the brown butter. Add the toasted hazelnuts and brown sugar and season with salt. Stir in the rosemary and cook until the rosemary becomes fragrant and the sugar has dissolved into the butter, about 3 minutes. Add the stock, a little bit at a time, and continue to cook until you have an emulsified, slightly thickened pan sauce. Remove from the heat and stir in the lemon juice.

Pour the brown butter sauce over the squash and season with pepper. Serve warm.

Sweet Potatoes with Honey, Esplette, and Lime Yogurt

1/2 cup [120 ml] Greek-style yogurt
Juice of 2 limes
3 Tbsp extra-virgin olive oil
Sea salt
Freshly ground black pepper
2 medium to large yams
2 Tbsp honey
1 Tbsp espelette pepper or crushed red pepper flakes
Flaky sea salt
2 green onions (white and green parts), sliced thinly on the bias

Preheat the oven to 425°F [220°C].

In a small bowl, combine the yogurt with the lime juice and 1 Tbsp of the olive oil. Season with sea salt and pepper. Set aside.

Cut the yams lengthwise into eight wedges (about 1 in [2.5 cm] in diameter). In a medium bowl, toss the yams with the honey, 1/2 Tbsp of the espelette pepper, and the remaining olive oil. Season with sea salt and pepper. Marinate for 10 minutes, tossing once or twice to coat.

Transfer the yams to a rimmed baking sheet and roast until they are nicely caramelized around the edges and soft when pierced with a knife at the thickest part, 25 to 35 minutes.

Transfer to a serving platter, drizzle yogurt over all, and garnish with the green onions and remaining espelette pepper. Season with flaky salt. Serve warm

Roasted Beets with Avocado, Citrus, and Hazelnuts

11/2 lb [680 g] red baby beets,
1 to 2 in [2.5 to 5 cm] in diameter
4 Tbsp [60 ml] extra-virgin olive oil
2 Tbsp water
Kosher salt
Freshly ground black pepper
1 Tbsp plus 1 tsp sherry vinegar
1 Tbsp fresh orange juice, plus 2 oranges
2 Tbsp hazelnuts
1 ripe avocado, cut in 1/4-in- [6-mm-] thick slices
Flaky sea salt
Best-quality olive oil for drizzling

Preheat the oven to 400°F [200°C].

In a roasting pan, toss the beets with 2 Tbsp of the extra-virgin olive oil and the water and season with kosher salt and pepper. Roast until the beets look caramelized and feel tender when pierced with the tip of a knife, about 25 minutes. When cool enough to handle, slip the skins off the beets and cut into quarters.

In a medium bowl, toss the beets with the remaining 2 Tbsp olive oil, the sherry vinegar, and orange juice. Season with kosher salt and pepper and let stand until the beets have absorbed the flavors of the dressing, about 30 minutes.

In a small, dry frying pan over medium heat, toast the hazelnuts until fragrant, 3 to 5 minutes. Lay out on a work surface and let cool. With the bottom of a heavy pan, crush the nuts.

Section one of the oranges by cutting off both ends. Set it on one end, and use a paring knife to cut away the peel and pith in strips, starting at the top and following the curves to the bottom. Then, holding the orange in one hand, carefully insert the blade of the knife between the flesh and the membrane to cut out the sections without any membrane attached. The sections should come out easily. Repeat with the remaining orange, and set aside.

Arrange the beets on a serving platter with the avocado slices, and sprinkle them with sea salt and pepper. Distribute the orange sections throughout the salad and sprinkle with the crushed toasted hazelnuts. Finish with a drizzle of best-quality olive oil. Serve immediately

Roasted Squash Ideas

Raid the Spice Cabinet
Olive oil, salt, and pepper is standard, but try adding a little brown sugar or maple syrup for sweetness and extra caramelization. Or use warming ground spices like coriander, cumin, fennel seeds, sumac, curry spice, chile powder, smoked paprika, or garam masala.

Toss squash in spicy chile paste like gochujang, which will both help the squash caramelize and add a punch of heat. Coconut oil is a good alternative oil that holds up to high heat and complements the sweetness of warm spices. Roast at 425° for 30 minutes, straight on the sheet pan so it can get caramelized.

Start with a Creamy Base
Doctor up tangy yogurt into a sauce with microplaned garlic, lemon juice, and salt. This gives you something to drag squash through and add flavor, cools down your palate if you use a lot of spice, and adds a nice sour note. Even though buttermilk is thin, it still works as another sour base when mixed with chopped herbs and garlic. An even better option is to mix the two ideas for a tangy ranch dressing.

Drizzle On Extra Flavor
Squash is lean, so it needs a little extra fat. Make a drizzle of flavored oil like mustard seeds cracked open in olive oil, chile flakes, or coriander, cumin, or fennel seeds. You can keep the seeds whole or smash a little before letting them sizzle over medium heat for 30 to 45 seconds. They should be lightly brown, but not burnt. If you want to go fresh, a bunch of chopped herbs in oil (like chimichurri) or thinned-out pesto also make good drizzles. For a little extra decadence, you could do this in brown butter instead of oil, or drizzle on some hot honey.

Add crunch
Have a favorite nut or seed? Try it! Pepitas make sense because you’re using squash already, but you can also try toasted hazelnuts, pecans, walnuts, sesame seeds, pine nuts, almonds, or peanuts.

Other crunch-factor additions: crushed pita chips, herby breadcrumbs, toasted grains like quinoa or groat, or pomegranate seeds.

You can toast nuts at the same time as you roast squash: put them on a separate sheet pan on a rack underneath the squash for about five minutes. With pepitas, let them only go for a minute in the oven or on the stovetop (in the same pan you sizzle your spices in oil!) because they cook faster. Texture makes all the difference, and now you have something creamy, tender-crispy squash, and crunchy topping.

Try these combos
Salt + pepper + olive oil on simply roasted squash. Grate garlic into mascarpone or crème fraîche. Add toasted pine nuts + grated Parm + hot honey on top for an Italian-ish squash dish.

Salt + about 1 tsp. curry powder + coconut oil on squash. Roast, then serve atop buttermilk with black pepper + ground cumin + salt. Sprinkle on cashews toasted with Indian spices and a squeeze of lime.

Chile powder + sumac + olive oil. Roast, then serve atop yogurt sauce (garlic + lemon). Drizzle on mustard seeds toasted in olive oil + pepitas + lemon juice.

Smoked paprika + salt + olive oil on squash. Roast, then serve atop yogurt + maple syrup + hot paprika or cayenne (sweet and tangy!). Sizzle sage, rosemary, or thyme in olive oil for drizzle, then sprinkle with toasted hazelnuts. This one is kind of like the flavor profile of sweet potatoes with marshmallows, and you could add a little more maple syrup at the end if you want.

Make gochujang-sesame roasted squash. Serve over thinly-sliced Asian or D’Anjou pear, which will be cooling, crunchy, and sweet to balance out the chile paste’s spice. If you’re not into pears, doctor up yogurt with miso or make a miso dressing and use that as a base. Add sesame seeds, cilantro, and toasted sesame oil on top.

Whole Roasted Cauliflower Salad

1 large head of cauliflower, stem trimmed
1/2 small onion, coarsely chopped
5 garlic cloves, smashed
1/4 cup basil leaves
3/4 teaspoon Madras curry powder
Pinch of cayenne pepper
1/4 ounce Parmesan, finely grated (about 1/4 cup), plus 3 ounces cut into 1/4-inch cubes
1/4 cup olive oil, plus more for drizzling
1/4 cup parsley leaves with tender stems, plus more for serving
2 tablespoons mint leaves, plus more for serving
4 tablespoons (or more) fresh lemon juice, divided
3/4 teaspoon sugar, plus more
Kosher salt
1/4 cup golden raisins
8 ounces sheep’s-milk feta in brine
1/2 cup chopped salted, roasted almonds
4 scallions, thinly sliced, divided
1/2 cup cilantro leaves with tender stems, divided

Preheat oven to 425°. Place cauliflower on a foil-lined rimmed baking sheet.

Blend onion, garlic, basil, curry powder, cayenne, grated Parmesan, 1/4 cup oil, 1/4 cup parsley, 2 Tbsp. mint, 1 Tbsp. lemon juice, and 3/4 tsp. sugar in a blender until smooth. Slather onion purée over cauliflower so it covers the entire surface in a thick layer; season generously with salt.

Roast cauliflower until florets are tender and browned but stem is still firm and crunchy, 40–45 minutes. To test for doneness, stick a skewer into the center of head—it should encounter some resistance at the core. Let cool.

Meanwhile, toss raisins, 3 Tbsp. lemon juice, and a pinch each of salt and sugar in a small bowl. Let sit until raisins rehydrate and are plump, 10–15 minutes.

Process feta in a food processor in long pulses, thinning with brine as needed, until feta is smooth and the consistency of Greek yogurt.

Transfer cauliflower to a cutting board and cut into 1/2 pieces. Transfer to a large bowl and add almonds, cubed Parmesan, and raisins with their soaking liquid.

Drizzle with oil, season with salt, and toss to combine. Taste and season with more salt and lemon juice, if needed. Fold in half of scallions and half of cilantro.

Spread feta across bottom of a large platter and mound cauliflower mixture over. Top with remaining scallions, remaining cilantro, and more parsley and mint. Drizzle with a little more oil.

Parmesan-Roasted Cauliflower

1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 garlic cloves, unpeeled
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan

Preheat oven to 425°. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender, 10–12 minutes longer.

Roasted Carrots with Cumin Yogurt

3 pounds Thumbelina or other small carrots, scrubbed, cut into 2” pieces
2 tablespoons fresh orange juice
1 tablespoon fresh thyme leaves
2 bay leaves
1/4 cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 cup plain Greek yogurt
1 tablespoon fresh lime juice
1/4 cup cilantro leaves with tender stems, plus more for serving
1 tablespoon toasted sesame seeds

Preheat oven to 450°. Toss carrots, orange juice, thyme, bay leaves, and ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until golden brown and soft, 30–35 minutes; remove bay leaves.

Meanwhile, toast coriander in a small dry skillet over medium-high heat, tossing, until fragrant, about 1 minute; transfer to a plate. Repeat with cumin. Let cool; coarsely chop.

Purée coriander, cumin, yogurt, lime juice, 1/4 cup cilantro, and remaining 2 Tbsp. oil in a food processor until smooth; season with salt and pepper.
Serve carrots topped with cumin yogurt, cilantro, and sesame seeds.

Roasted Butternut Squash with Herb Oil and Goat Cheese

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

Preheat oven to 425°. 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 tsp. 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 tsp. 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.

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