Roasted Butternut Squash with Goat Cheese, Hazelnuts + Lime

Close up of a white rectangular platter filled with roasted butternut squash and goat cheese.

Roasted Butternut Squash with Goat Cheese, Hazelnuts + Lime

Adapted from Bon Appetit. Sweet roasted butternut squash is set off by tangy lime juice, caramelized onions, creamy goat cheese, crunchy hazelnuts and a slew of fresh herbs. So good! Original recipe serves 8, but I cut it in half to serve 4. Recipe could easily be scaled up to serve a larger crowd.

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Course: Side Dish

Cuisine: American

Keyword: butternut squash, goat cheese, side dish, spicy, thanksgiving, vegetables, vegetarian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 358kcal

Author: Nicole Gaffney (ColeyCooks.com)

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

In a large skillet over medium-high heat, heat the oil then add the onions. Sauté until they're tender, but not mushy, and browned, about 5 minutes. Add the crushed red pepper and cook for an additional minute. Turn off the heat and stir in the lime zest, juice, honey, and season with salt and pepper. (Onions can be made up to 3 days ahead covered and stored in the refrigerator.)

Make the Squash and Assemble

Preheat oven to 350 degrees. Place hazelnuts on a small baking sheet and toast until they're golden brown and smell nutty, about 5-10 minutes. Allow them to cool down, then coarsely chop and set aside.
Turn the oven up to 425 degrees. Line a sheet pan with parchment to prevent sticking (optional), then toss the squash with 2 tablespoons olive oil, salt, and pepper. Spread out into an even layer on the baking sheet and roast, undisturbed, until tender and caramelized, about 20 minutes.
Transfer squash to a serving platter. Top with spicy onions, crumbled goat cheese, fresh herbs and toasted hazelnuts. Drizzle with the remaining tablespoon of olive oil and serve.

Notes

This recipe is great served warm, room temperature or cold.

Nutrition