Great for: A no-fuss, healthy main course
The restaurant I used to work for prepared vegetables in a way that made it completely okay to have a meal consisting of solely of corn, okra and mushrooms. This recipe is inspired by one of their's, Roasted Butternut Squash "On the Halfshell" :
By simply roasting the squash until tender, adding the creaminess of the goat cheese and the bright, acidic flavors of lemon and parsley, you end up with a dish that can be easily served as a family-style side, or as a filling main course in place of your traditional roast chicken. I experiment with different cheeses and have found that ricotta also works really well in this dish. Just go for a softer, creamy cheese that melts well (i.e. mozz, burrata, feta etc.).*
*If you're dairy-free, lose the cheese! You can never go wrong with a roasted squash. OR add a fried egg to the center of the squash instead.