ROASTED BUTTERNUT SQUASH WITH SPICY ONIONS

Roasted Butternut Squash with Spicy Onions image

Yield Makes 8 servings

Number Of Ingredients 16

Spicy onions:
2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
2 teaspoons honey
Assembly:
1 cup blanched hazelnuts
2 large butternut squash (about 4 pounds), peeled, seeded, sliced 1/4" thick
1/4 cup plus 2 tablespoons olive oil
Kosher salt, freshly ground pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 tablespoons chopped fresh marjoram
4 ounces fresh goat cheese, crumbled

Steps:

For spicy onions:
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.
DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.
For assembly:
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.
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.
Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons oil.