Roasted Delicata Squash with Hazelnuts, Spicy Onions, and Goat Cheese

Name: Roasted Delicata Squash with Hazelnuts, Spicy Onions, and Goat Cheese
Cuisine: Mediterranean, Latin American, Mexican, American
Ingredients: 1 large red onion, halved and cut into ⅛-inch rings; 2 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 1½ teaspoons red pepper flakes; 1 tablespoon honey; 2 tablespoons fresh lime juice; 1 teaspoon finely grated lime zest; 2 delicata squash; ¼ cup extra-virgin olive oil, plus more for drizzling; 1 teaspoon kosher salt; ¼ teaspoon freshly ground black pepper, plus more for serving; ½ cup Spicy Onions; ½ cup roughly chopped toasted hazelnuts; 1 tablespoon thinly sliced mint; 1 tablespoon chopped marjoram; 1 tablespoon chopped parsley; ½ cup crumbled goat cheese; Flaky salt

4 steps

Delicata is a great in-a-hurry squash because it’s small, cooks quickly, and has tasty edible skin—and you can even roast the squash with the seeds intact, and they’ll be crispy by the time the squash is finished cooking. It’s a versatile side dish that can round out roast chicken or grilled steaks, or add a simple arugula salad to turn it into a vegetarian main course.

Updated at: Wed, 16 Aug 2023 20:36:36 GMT

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Ingredients

4 servings

Spicy Onions makes 2 cups

1red onion

large, halved and cut into 1/8-inch rings

2 tablespoonsextra-virgin olive oil

1 teaspoonkosher salt

¼ teaspoonfreshly ground black pepper

1 ½ teaspoonsred pepper flakes

1 tablespoonhoney

2 tablespoonsfresh lime juice

1 teaspoonlime zest

finely grated

For Serving

2delicata squash

¼ cupextra-virgin olive oil

plus more for drizzling

1 teaspoonkosher salt

¼ teaspoonblack pepper

freshly ground, plus more for serving

½ cupSpicy Onions

½ cuphazelnuts

roughly chopped, toasted

1 tablespoonmint

thinly sliced

1 tablespoonmarjoram

chopped

1 tablespoonparsley

chopped

½ cupcrumbled goat cheese

flaky salt

Instructions

Spicy Onions

Step 1

In a medium bowl, toss the onions with the olive oil, salt, and pepper. Heat a large skillet over high heat. When the pan is hot, add the onions and cook, stirring occasionally, until they’re lightly charred and starting to soften, about 5 minutes. Stir in the pepper flakes, then add the honey and lime juice and stir until well combined. Transfer to a bowl and let cool, then stir in the lime zest. The onions can be made up to 1 day ahead of time; refrigerate until ready to use.

For Serving

Step 2

Preheat the oven to 425°F and place a wire rack inside a rimmed baking sheet. Cut the squash in half lengthwise and scoop out the seeds, then cut the squash crosswise into ¼-inch half-moons. In a large bowl, toss the squash with the olive oil and season with the salt and pepper. Arrange the squash in a single layer on the rack, then roast until browned and tender, 20 to 25 minutes.

Step 3

Transfer the squash to a bowl and gently toss with the onions and hazelnuts. Add the mint, marjoram, and parsley and toss again. Transfer to a serving bowl or platter and sprinkle the cheese on top. Drizzle with olive oil, season with flaky salt and pepper, and serve.

Step 4

The Takeaway The technique I use to quickly cook spring onions in the Asparagus with Spring Onions can be applied to thicker slices of onions as well, as it is here. These jammy, spicy onions that smother the roasted squash are a recipe in their own right and great with burgers, steaks, and grilled chicken. Make sure you get the pan nice and hot before you add them, and stop cooking before they get soft—these aren’t caramelized onions, and you want a bit of crunch to them.