Roasted Butternut Squash with Goat Cheese and Pepitas
• 2 butternut squash, halved and seeded
• 1/4 cup olive oil
• 4 oz goat cheese
• ¼ cup pumpkin seeds, toasted
• 2 tablespoons honey
• Parsley, rosemary, and thyme, finely chopped, for garnish
Preheat oven to 425°F. Season squash with salt and pepper, and roast for 40 to 55 minutes, or until the flesh is soft.
Remove squash from oven, and set oven to broil. Top squash with goat cheese, and broil until the cheese is browned. Top squash with toasted pepitas, honey, and herbs; season with salt; and serve.
Photo courtesy of Blooming Hill Farm