1 butternut squash, about 2 lb (1 kg), peeled, halved, and seeded 3 tablespoons extra-virgin olive oil 1 — 2 tablespoons herbes
de Provence Kosher salt and freshly ground pepper
1/3 c each fresh basil and parsley, chopped (keep out 1 T for garnish) 1/2 t dried oregano or Herbes
de Provence 1/2 c freshly - grated Parmesan cheese (keep out 2T for top of dish) 3 cloves garlic, minced 3T red wine vinegar 2T Dijon mustard 1/3 c Extra-virgin olive oil
Kosher salt; Freshly - ground Pepper; 1/8 t crushed red pepper Cherry Tomatoes for garnish