Roasted Squash with Spicy Onions and Goat Cheese
A beautiful, healthy and delicious fall side dish that is best served at room temperature. It's also highly adaptable in that you could use any kind of winter squash, vary the nuts from hazelnuts, to almonds to pepitas, and if you prefer feta to the goat cheese, by all means use that.
You can make the onions up to three days in advance, but add the lime zest right before you assemble everything. I roast the squash and toast the nuts early in the day, then combine the squash, onions and herbs. Just before I serve it, I add the nuts and the cheese
It's still pretty good the next day, but beyond that the texture of the squash starts to change and I don't think it's as nice.
For the 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
And the rest
- 1 cup roasted and skinned hazelnuts
- 2 large butternut squash about 4 lb., peeled, seeded, sliced ¼” thick and about 3" long (kind of like oven fries)
- 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 cilantro
- 4 oz. fresh goat cheese crumbled
For the onions
Heat the oil in a large skillet over medium-high heat. Cook the onion, stirring often, until a bit charred and softened but not falling apart, 5–7 minutes. Add the red pepper flakes and toss it all to combine. Remove the pan from heat and mix in the lime juice and honey. Let cool, then mix in the lime zest.
Do ahead: Spicy onions can be made 3 days ahead. But leave out the lime zest and add it just before the final assembly. Cover and chill.
For the rest
Preheat the oven to 350°. Toast the hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Once they're cool, put them in a clean dish towel and rub off the skins. Separate the nuts from the skins and coarsely chop them.
Increase the oven temperature to 400°.
Toss the squash and ¼ cup oil in a medium bowl, and season generously with salt and pepper. Divide the squash between 2 rimmed baking sheets so that it's in a single layer. Don't clean the bowl yet, you'll use it again. Roast the squash, undisturbed, until tender and starting to brown a bit, 15–20 minutes.
Once the squash is done and has cooled just a bit, scrape it and the olive oil on the sheet pan back into the bowl. Add the parsley, cilantro and the spicy onions, and gently toss to combine and let it rest at room temperature.
When you're ready to serve, add the hazelnuts and gently toss to combine. Then transfer the squash mixture to a large serving platter, scatter the crumbled goat cheese over all and drizzle with the remaining 2 Tbsp. oil.
Adapted from from Bon Appetit