Roasted Butternut Squash with Spicy Onions
A vibrant autumn dish featuring tender roasted butternut squash topped with spicy red onions, toasted hazelnuts, fresh herbs, and crumbled goat cheese. The combination of sweet squash, tangy lime, and spicy onions creates a perfectly balanced side dish.
Ingredients
- •2 tablespoons olive oil
- •1 medium red onion
- •1 teaspoon crushed red pepper flakes
- •1 teaspoon lime zest
- •¼ cup lime juice
- •2 teaspoons honey
- •1 cup blanched hazelnuts
- •2 large butternut squash
- •⅜ cup olive oil
- •1 to taste kosher salt and pepper
- •½ cup flat-leaf parsley
- •½ cup mint
- •2 tablespoons marjoram
- •4 ounces goat cheese
- •crumbled
Cooking Instructions
- 1.
Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5-7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.
7 min
- 2.
DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.
- 3.
Preheat oven to 350°F. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6-8 minutes. Let cool; coarsely chop.
8 min
- 4.
Increase oven temperature to 400°F. Toss squash and 1/4 cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15-20 minutes.
20 min
- 5.
Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
5 min
- 6.
Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons oil.
5 min