Food and Wine – serves 8
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 limejuice
2 teaspoons honey
The Squash
1 cup blanched hazelnuts
4 pounds, or so, butternut squash peeled, seeded, slices ¼ thick
¼ cup plus 2 tablespoons olive oil
Kosher salt and pepper
½ cup chopped fresh parsley
½ cup fresh mint
2 tablespoons fresh marjoram or one dry
4 oz. goat cheese crumbled
Spicy Onions
Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened, 5 to 7 minutes. Add red pepper flakes and toss to combine. Remove pan from heat and mix in limejuice and honey. Let cool, then mix in lime zest.
THIS CAN BE DONE UP TO 3 DAYS IN ADVANCE
Squash and assembly –
Preheat the oven to 350F. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6 to 8 minutes. Let cool: coarsely chop.
Increase oven temperature to 400F. Toss squash and ¼ cup oil in a medium bowl; season with salt and pepper.
Divide squash between two rimmed baking sheets: reserve bowl and roast undisturbed, until tender, 15 to 20 minutes.
Return squash to bowl, add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
Transfer to a large serving platter and crumble the goat cheese over, and drizzle with the remaining 2 tablespoons of oil.