Roasted Butternut Squash with Spicy Onions
Ingredients:
Spicy Onions- 2 Tbsp olive oil
- 1 medium red onion, sliced
- Kosher salt
- 1 tsp crushed red pepper flakes
- 1 tsp finely grated lime zest
- 1/4 cup fresh lime juice
- 2 tsp honey
Roasted Butternut Squash with Spicy Onions
- 1 cup hazelnuts, preferably blanched
- 4 lbs butternut squash (about 2 medium), peeled, seeded, sliced 1/4-inch thick
- 1/4 cup plus 2 Tbsp olive oil, divided
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 Tbsp chopped fresh marjoram (oregano is a good substitute)
- 4 oz fresh goat cheese, crumbled
Directions:
Spicy Onions- Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring often, until lightly charred and softened but not falling apart, 5 to 7 minutes, seasoning lightly with salt. Add the red pepper flakes and toss to combine. Remove the pan from heat and mix in the lime juice and honey. Let cool, then mix in the lime zest. Taste and adjust seasonings. Spicy onions can be made 3 days ahead. Cover and chill, then bring up to room temperature to serve.
Roasted Butternut Squash with Spicy Onions
- Heat the oven to 350°F. Toast the hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Crack one open to make sure it’s golden and toasted through. (If your hazelnuts are not blanched and still have their skins, cool them wrapped in a clean kitchen towel, then rub off whatever skins will come off easily.) Let cool, then coarsely chop.
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