Name: Roasted Butternut Squash With Spicy Onions
Yield: 8 Servings
Ingredients: 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; 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

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William Abranowicz

Make this roasted butternut squash ahead of time: It’s great at room temperature, and you’ll need the oven free to roast the potatoes.

Recipe notes