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1
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.
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2
Heat the oven to 350u00b0F. 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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3
Increase the oven temperature to 400u00b0F. Toss the squash and 1/4 cup olive oil in a medium bowl, then season with salt and pepper. Divide between 2 rimmed baking sheets (don't wash the bowl). Roast, undisturbed, until tender, 15 to 20 minutes.
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4
Return the squash to the bowl, then add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
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5
Transfer the herby squash salad to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons of olive oil.
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6
Make ahead notes: Squash can be roasted up to 3 days ahead and stored airtight in the refrigerator (bring to room temperature before serving). Goat cheese can be crumbled ahead at any point, and chilled airtight. Hazelnuts can be toasted preferably no more than a day ahead and stored airtight at room temperature. Herbs can be chopped earlier the same day they're served, then covered with a damp paper towel and chilled. Toss together and plate not long before serving.
