Smashed Butternut Squash with Harissa & Goat Cheese

Position rack 6 inches from the broiler. Preheat oven to 425°F. Cut squash neck crosswise into 3/4-inch rounds. Halve bulb, remove and discard seeds and cut flesh into 3/4-inch pieces.

Combine the squash, oil, salt and pepper in a large bowl. Toss to coat. Evenly space the squash on a large rimmed baking sheet. Roast until just tender, 17 to 20 minutes. Remove from the oven.

Set broiler to high. Smash each squash piece with the bottom of a mason jar or sturdy glass. Top each piece with goat cheese and harissa. Broil until sizzling and browned in spots, about 3 minutes. Sprinkle with crushed red pepper, if desired.