Roasted Butternut Squash With Spicy Onions

1. 1

   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.

2. 2

   DO AHEAD:

3. 3

   Preheat oven to 350u00b0F. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6-8 minutes. Let cool; coarsely chop.

4. 4

   Increase oven temperature to 400u00b0F. 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.

5. 5

   Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.

6. 6

   Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons oil.

No additional tips available.