Roasted Butternut Squash Stuffed with Goat Cheese, Figs, and Pesto

Serves 2


1 butternut squash

extra-virgin olive oil

flaky sea salt and freshly-ground black pepper

6 fresh figs, halved or quartered

1/2 cup goat cheese

1/4 cup pine nuts

1/4 cup pesto, store-bought or homemade

basil or mint, torn for garnish



  1. Place a rack in middle of oven; preheat to 425°. Stand the squash upright on a cutting board, then stick a sharp heavy chef's knife straight into the middle and make one long cut down the middle from top to bottom.
  2. Drizzle squash halves with a little olive oil and sprinkle with salt and pepper, then place flesh side down on a parchment-lined rimmed baking sheet. Roast until very tender (knife should slide easily through the flesh), between 1 - 1 1/2 hours. Remove from oven and flip halves over so flesh side is up.
  3. Stuff with figs, goat cheese, and pine nuts, and drizzle with pesto. Return to oven just until goat cheese starts to melt, about 5 - 10 minutes. Garnish with herbs, then sprinkle with a little flaky salt and eat!