Roasted Butternut Squash with Fresh Herbs

img_1337Cooking for Families

Recipes taste so much better when using fresh herbs from my Nanny Family’s vegetable and herb garden. I used fresh butternut squash for this recipe but will try using precut cubes of butternut squash sold at the grocery store to save time in the future. This recipe is found in the February, 2014 Bon Appetite or online in the link below in references.

You Will Need:

Spicy Onions

2 tablespoons olive oil
1 medium red onion, sliced
1 teaspoon crushed red pepper flakes
1 teaspoon finely grated lime zest
¼ cup fresh lime juice
2 teaspoons honey

Assembly

1 cup blanched hazelnuts
2 large butternut squash (about 4 lb.), peeled, seeded, sliced ¼” thick
¼ cup plus 2 Tbsp. olive oil
Kosher salt and freshly ground black pepper
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh mint
2 tablespoons chopped fresh marjoram
4 oz. fresh goat cheese, crumbled (optional)

What to Do:

Spicy Onions

DO AHEAD: Spicy onions can be made 3 days ahead. Cover and chill.

1. Heat oil in a large skillet over medium-high heat. Cook onion, stirring often, until lightly charred and softened but not falling apart, 5–7 minutes.
2. Add red pepper flakes and toss to combine.
3. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.

Assembly

1. Preheat oven to 350°.
2. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.
3. Increase oven temperature to 400°.
4. Toss squash and ¼ cup oil in a medium bowl; season with salt and pepper. Divide between 2 rimmed baking sheets; reserve bowl. Roast, undisturbed, until tender, 15–20 minutes.
5. Return squash to bowl; add hazelnuts, parsley, mint, marjoram, and spicy onions, and toss to combine.
6. Transfer squash mixture to a large serving platter, crumble goat cheese over, and drizzle with remaining 2 Tbsp. oil.

References:

Bon Appetite February, 2014 or Bon Appetite Web Site

Photo by Stephanie Felzenberg

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