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
- 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.
- 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.
- 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!