Roasted Butternut Squash with Goat Cheese and Hazelnuts
This sweet roasted butternut squash is set off by tangy citrus juice, caramelized onions, creamy goat cheese, crunchy hazelnuts, and a slew of fresh herbs. It makes an exciting fall veggie main or simple side dish that your whole family will love!
This roasted butternut squash recipe first came to me years ago through Bon Appétit magazine, and I've been making it every fall since! It's interesting, unique and has such a lovely variety of contrasting textures and flavors.
The caramelized roasted butternut squash is paired with tangy, spicy sautéed onions that get spiked with lime and chilies. It all gets finished with goat cheese and crunchy toasted hazelnuts for a delicious mix of fall flavor that's sure to become your new favorite way to eat a healthy vegetable!
It's hearty enough to serve as a vegetarian main, and if you skip the cheese, it's vegan, too. But I think it really shines as a fall side dish, especially for a holiday spread like Thanksgiving dinner.
Want more butternut squash recipes? Try these crispy butternut squash fritters with spiced yogurt, this comforting butternut squash goat cheese frittata, or these cozy turkey pot pies with butternut squash.
Why This Recipe Works
- Roasting brings out the natural sweetness in winter squash.
- Chili and citrus-spiked onions add brightness and a little heat.
- Creamy, tangy goat cheese balances the nutty flavor of toasted hazelnuts.
- Works warm, at room temperature or even cold.
- Adaptable with different varieties of pumpkin, winter squash or even sweet potatoes.
Ingredient Notes
Butternut squash - Choose the best butternut you can find at farmers markets or grocery stores. It should feel heavy for its size, with no soft spots. Peel with a sturdy vegetable peeler, then cut off the ends of the squash and separate the neck of the squash from the base of the squash. Cut side down, slice into 1-inch cubes using a sharp chef's knife or paring knife. Other winter squash like honeynut, kabocha, acorn, spaghetti squash or calabaza can work as substitutes, and sweet potatoes are a good swap, too.
Onions - Any yellow or red onion will caramelize well here. Slice them thinly with a sharp knife for even cooking.
Lime - Fresh lime is key for brightness, but lemon or even a splash of sherry vinegar can be used instead.
Goat cheese - Use a good quality creamy goat cheese. Feta or blue cheese also make great substitutes. See my guide to Italian cheeses for more inspiration.
Hazelnuts - Toasted hazelnuts add crunch and nutty flavor. Swap with almonds, pistachios, walnuts, pecans or pumpkin seeds (pepitas).
Herbs - Fresh rosemary, parsley, cilantro or mint bring vibrancy. Use a mix if you have them!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Large sheet pan
- Baking sheet
- Large skillet
- Microplane or fine grater
- Citrus juicer
- Parchment paper
- Sharp chef's knife
- Vegetable peeler
- Cutting board
- Large mixing bowl
Step by Step Instructions
Make the Onions
- Heat the oil in a large skillet over medium-high heat. Add the onions and sauté until tender but not mushy, about 5 minutes.
- Stir in crushed red pepper and cook for 1 minute. Remove from the heat and mix in lime zest, lime juice, honey, salt, and pepper. Let cool. (Onions can be made up to 3 days in advance and stored in the refrigerator.)
Make the Squash and Assemble
- Preheat oven to 350°F. Place hazelnuts on a baking sheet in a single layer and toast until golden brown and fragrant, 5-10 minutes. Let cool, then chop coarsely.
- Raise oven temperature to 425°F. Toss squash cubes with olive oil, salt and black pepper. Spread on a parchment-lined sheet pan in an even layer, place it on the bottom rack of the oven and roast until tender and caramelized, about 20 minutes.
- Transfer roasted butternut to a serving platter. Top with onions, goat cheese, fresh herbs, and hazelnuts. Drizzle with remaining olive oil and serve.
Pro Tip: The best way to roast butternut is to avoid stirring so it caramelizes deeply on one side.
Tips for Success
- Cut the squash into evenly sized 1-inch cubes so it cooks at the same rate.
- Make the onions a day or two ahead to save time when entertaining.
- Toast nuts just before serving for the best crunch.
- Don't skip the fresh herbs! They brighten the whole dish.
- For extra flavor, sprinkle a little brown sugar or drizzle pure maple syrup over the squash before roasting to enhance its natural sweetness.
- If making a big batch for meal prep, divide into portions and store in a freezer-safe container or airtight container.
Variations
- Use feta or blue cheese in place of goat cheese.
- Try walnuts, pecans, or pistachios instead of hazelnuts.
- Swap lime for lemon or sherry vinegar.
- Add roasted red peppers or olives for an Italian twist.
- Make it vegan by omitting the cheese.
- Blend any leftover squash with broth to make butternut squash soup.
Serving Suggestions
This exciting fall veggie main or side dish pairs beautifully with roasted meats like pan seared seared filet mignon, easy baked fish with herbs or a classic whole roasted chicken.
For a seasonal twist, you can also top the squash with homemade roasted pumpkin seeds instead of hazelnuts. Using the seeds from your own butternut is a good idea if you have the time!
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Enjoy cold or at room temperature, or gently reheat in a hot oven at 300°F until warmed through.
To freeze, place cooled squash in a freezer-safe container for up to 2 months. Pat dry with a paper towel before reheating to avoid sogginess. Top with cheese and nuts after reheating (they don't freeze well).
Avoid microwaving to keep the delicious flavor and texture of the squash intact.
FAQ
Yes. The onions and roasted squash can be prepared a day ahead. Assemble just before serving for the best flavor.
Use a vegetable peeler to remove the skin, trim the ends of the squash, and separate the neck of the squash from the base. Cut into larger pieces or 1-inch cubes with a sharp chef's knife or paring knife. This method makes prep faster and safer.
Substitute any nut you like, or use toasted pepitas for a nut-free version. Walnuts or pecans bring great recipes with a nutty flavor.
It should be fork tender, golden brown, and caramelized. That's the perfect way to enjoy roasted butternut.
Absolutely. This recipe tastes great warm, at room temperature, or the next day straight from the fridge.
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Roasted Butternut Squash with Hazelnuts and Goat Cheese
Ingredients
For the Onions
- 1 tablespoons olive oil
- 1 small red onion sliced
- ½ teaspoon crushed red pepper flakes half or omit for less heat
- ½ teaspoon lime zest from about ½ lime
- 2 tablespoons fresh lime juice from about 1 lime
- 1 teaspoon honey
For the Squash and Assembly
- ½ cup raw hazelnuts
- 1 large butternut squash about 2 lbs, peeled, seeded, sliced ¼ inch thick
- 3 tablespoons extra virgin olive oil divided
- Kosher salt and freshly ground black pepper
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh mint
- 1 tablespoon chopped fresh marjoram if unavailable substitute fresh oregano or thyme
- 2 ounces fresh goat cheese
Instructions
Make the Onions
- Heat the oil in a large skillet over medium-high heat. Add the onions and sauté until tender but not mushy, about 5 minutes. They should be lightly browned. Add the crushed red pepper and cook for 1 more minute.
- Turn off the heat, then stir in the lime zest, lime juice, and honey. Season with salt and pepper to taste. (The onions can be made up to 3 days ahead. Store covered in the refrigerator.)
Make the Squash and Assemble
- Preheat the oven to 350°F. Place the hazelnuts on a small baking sheet and toast for 5 to 10 minutes, until golden brown and fragrant. Let cool, then coarsely chop and set aside.
- Increase the oven temperature to 425°F. Line a sheet pan with parchment paper if desired. Toss the squash with 2 tablespoons olive oil, salt, and pepper, then spread in an even layer on the pan. Roast, without stirring, for about 20 minutes, until tender and caramelized.
- Transfer the squash to a serving platter. Top with the spicy onions, crumbled goat cheese, fresh herbs, and toasted hazelnuts. Drizzle with the remaining 1 tablespoon olive oil and serve.
Notes
- Cut the squash into evenly sized 1-inch cubes so it cooks at the same rate.
- Make the onions a day or two ahead to save time when entertaining.
- Toast nuts just before serving for the best crunch.
- Don't skip the fresh herbs! They brighten the whole dish.
- For extra flavor, sprinkle a little brown sugar or drizzle pure maple syrup over the squash before roasting to enhance its natural sweetness.
- If making a big batch for meal prep, divide into portions and store in a freezer-safe container or airtight container.
Nutrition
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I gotta try this. It will be awesome for thanksgiving, thanks for the idea
Thanks, Keith!! It's really, really tasty. Perfect for Thanksgiving!!
That butternut squash from your garden is amazing! I saved the seeds, so we'll see what they make of a Florida winter.
Ugh, Thanksgiving. I'm hoping you'll inspire me.
Yay! I'm so curious to see what they to, too. Please keep me posted. As for Thanksgiving... yeah. Ugh. I'm hoping to find some inspiration sooner than later. Your site is always good for that! 🙂
So happy to have connected here via our love of food. Spain sounds wonderful and one place we have yet to hit up. I wish I had a garden but the two boys, our dogs Olive rand Kodi are basically the entire thing last attempt so no go. This is a dish that's right up my alley in flavors and looks fantastic. Thanks Coley!
Thanks for the comment! Also so glad to connect. Spain is amazing and I highly recommend getting there some day. Gardening is also amazing, but kiddos and pups certainly make it a heck of a whole lot more challenging! Never hurts to just throw a few seeds in the ground and see what happens. 🙂