Roasted Butternut Squash with Hazelnuts and Goat Cheese

Overhead view of a large rectangular serving platter filled with roasted butternut squash, goat cheese, hazelnuts, and herbs, with whole butternut squash and a red-striped cloth in the background.

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Roasted Butternut Squash with Hazelnuts and Goat Cheese

Sweet roasted butternut squash is set off by tangy lime juice, caramelized onions, creamy goat cheese, crunchy hazelnuts, and a slew of fresh herbs. This exciting fall veggie main or side dish is so, so good!

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: 4 servings

Calories: 358kcal

Author: Nicole Gaffney

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.

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