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This roasted butternut squash won’t just thrill on the Thanksgiving table–it’ll brighten even the dullest moments of winter. The key perker-uppers are the spicy red onions, quickly sauteed and then doused in lime juice and zest, honey, and red chile flakes. SUBSCRIBE TO FOOD52 ►►

Serves: 8
Prep time: 30 min
Cook time: 20 min

Spicy Onions:
2 tablespoons olive oil
1 medium red onion, sliced
Kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice
2 teaspoons honey

Roasted Butternut Squash with Spicy Onions:
1 cup hazelnuts, preferably blanched
4 pounds butternut squash (about 2 medium), peeled, seeded, sliced 1/4-inch thick
1/4 cup plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 tablespoons chopped fresh marjoram (oregano is a good substitute)
4 ounces fresh goat cheese, crumbled


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Gigi Dodson says:

There truely isnt an easier way ive found to break down butternut squash. A sharp knife is essential, but other than that…? Roasted butternut squash is lovely with just oil salt and pepper.
I live in the hazelnut mecca. Willamette valley Oregon. There are filbert orchards EVERYWHERE.

Laura Renda says:

I can't wait to make this!😊 we love butternut squash, this looks amazing.

lexica510 says:

My secret tip for dealing with butternut squash is to use Delicata instead. 😄

Sandra Levy says:

Cut the ends off the squash, cut it in half length-wise, use an ice ream scoop to get the seeds out, and then peel the squash. Use a good large knife to cut squash in half. You can also bang the squash on your cutting area to make it easier to split in half. It also gets your aggression out. : )

ItzMeMaxie says:

why no link to the recipe? I hate cooking videos

Gigi G says:

Can you please provide info or a link for that gorgeous pan you are using for the onions? Ceramic? Thank you for this fab recipe!

Sanne Theresa Sørensen says:

Such a beautiful recipe could you also make a little note Celsius degrees?

Silk says:

I am not trying to be a s-hero. I buy beautiful, one pound tubs of in-season beautifully orange, butternut squash from a small local market [shout out to Berkeley Bowl!].

joy pinto says:

Ok this one’s a keeper! Made this for a dinner party last night and it was a show stopper. Fantastic blend of flavors. The chili flaked onions take this to the next level indeed.
I warmed the squash and onion mixture, then add a peppery touch with some rocket leaves just before serving.

Charles Liu says:

Why did this only pop-up in my recommended?? I bought like 5 butternut squash onions but only made soup with them. -_- at least the soup was tasty but i wouldve loved to test this recipe with nice squashes.

Victor Spencer says:

Oh my gosh. I really want to make this.

Pamela Stephens says:

I made this today and it is amazing! I had to sub almonds but still great! Going to pick up hazelnuts for next time! Love it and thank-you!

Kevin Tran says:

Microwave the whole squash for a few minutes before you try cutting it. It softens it up and makes it much easier to work with

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