Roasted Butternut Squash with Spicy Onions

Heat oil in a large skilletover medium-high heat. Cook onion, stirringoften, until lightly charred and softenedbut not falling apart, 5–7 minutes.

Add redpepper flakes and toss to combine.

Removepan from heat and mix in lime juice andhoney.

Let cool, then mix in lime zest.

DO AHEAD: Spicy onions can be made3 days ahead. Cover and chill.

Preheat oven to 350°F. Toasthazelnuts on a small rimmed baking sheet,stirring occasionally, until golden brown,6–8 minutes.

Let cool; coarsely chop.

Increase oven temperature to 400°F.Toss squash and 1/4 cup oil in a mediumbowl; season with salt and pepper.Divide between 2 rimmed baking sheets;reserve bowl. Roast, undisturbed, untiltender, 15–20 minutes.

Return squash to bowl; add hazelnuts,parsley, mint, marjoram, and spicy onions,and toss to combine.

Transfer squash mixture to a largeserving platter, crumble goat cheese over,and drizzle with remaining 2 tablespoons oil.