Recipes: Roasted Butternut Squash with Spicy Onions

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.