Squash makes a mean vegetarian main.
1/4 cup olive oil1 1/2 teaspoons red wine vinegar, dividedPreheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.
Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper. Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.Herb oil can be made 1 day ahead. Cover and chill.
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