Roasted Butternut Squash with Spicy Onions
Roasted Butternut Squash with Spicy Onions is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Heat oil in a large skillet over medium-high heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
DO AHEAD: Spicy onions can be made 3 days ahead.
Cover and chill.
Preheat oven to 350°F.
Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes.
Let cool; coarsely chop.
Increase oven temperature to 400°F.
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.
Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 tablespoons oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
