Parsley , SAGE, Rosemary & THYME

If turkey is the main act, then herbs are the stagehands working behind the scenes to bring out the best of every dish. We give them the star treatment in these soon-to-be staple Thanksgiving recipes.

- EIN HOOKER

Roast Squash & Wilted Chard with Rosemary Goat Cheese

This salad is also delicious with delicata squash in place of butternut. Roast 2 lb. delicata squash (halved, seeds removed, and cut into chunks) as directed.

HANDS ON 20 min.

TOTAL TIME 1 hr. 25 min.

1. Let goat cheese and cream cheese stand at room temperature for 30 minutes brown and crisp, 30 minutes. Meanwhile, for garlic-rosemary oil, in a small saucepan combine olive oil, smashed garlic, and rosemary sprigs. Heat over medium-low to a gentle simmer; cook until garlic is golden (Be careful not to burn the garlic.) Remove from heat. Using a slotted spoon, remove garlic and rosemary from oil. Strip leaves from rosemary sprigs. Finely chop leaves and garlic; reserve for garnish.

2. For rosemary goat cheese, remove 2 tsp. zest and squeeze 1 Tbsp. juice from lemon. In a food processor combine goat cheese, cream cheese, 3 Tbsp of the garlic-rosemary oil, the lemon zest and juice, the 1 Tbsp. chopped fresh rosemary, ½ tsp. salt, and ¼ tsp. freshly ground black pepper. Process until smooth. Transfer to a bowl; cover and chill until ready to use (up to 3 days; let stand at room temperature 30 minutes before using).

3. Preheat oven to 425°F. In a large bowl combine squash, red onion, and ¼ cup of the garlic-rosemary oil; toss to coat. Add minced garlic, thyme leaves, the 1 tsp. chopped rosemary, and ½ tsp. each salt and pepper; toss to distribute evenly. Spread on a large rimmed baking sheet.

4. Roast until squash is golden brown and crispy on the bottom, 30 minutes. Add chard leaves; toss to coat with some of the oil. Roast until leaves wilt, 5 minutes.