Butternut squash is a very common type of winter squash that is an easily accessible source of vitamin A, potassium, and fiber. This recipe for roasted butternut squash with spicy onions, is a great warm meal for a cold winter’s day. The nutritional content of the squash provides benefits for digestion, blood pressure and healthy hair and skin. The onions provide a nice addition of pleasant acidity and the mint and goat cheese can be a surprisingly flavorful combination.
Roasted Butternut Squash with Spicy Onions
INGREDIENTS
Spicy Onions
2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
¼ cup fresh lime juice
2 teaspoons honey
Assembly
1 cup blanched hazelnuts
2 large butternut squash (about 4 lb.), peeled, seeded, sliced ¼” thick
¼ cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh mint
2 tablespoons chopped fresh marjoram
4 oz. fresh goat cheese, crumbled
PREPARATION
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 three days ahead. Cover and chill.
Assembly
Preheat oven to 350°. 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°. Toss squash and ¼ cup oil in a medium bowl; season with salt and pepper. Divide between two rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15–20 minutes.
Return squash to bowl; add hazelnuts, parsley, mint, marjoram and spicy onions; toss to combine.
Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 Tbsp. oil.