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Roasted Butternut Squash with Spicy Onions

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This roasted butternut squash with spicy onions is a vibrant vegetarian dish that celebrates the natural sweetness of winter squash against a backdrop of bold, zesty flavours. The squash is roasted until perfectly tender and then tossed with a punchy mixture of lime-infused onions, toasted hazelnuts, and a generous handful of fresh garden herbs. Every mouthful offers a delightful contrast between the caramelised edges of the squash and the bright acidity of the citrus dressing.

Ideal as a substantial side or a light main course, this colourful salad is elevated by the addition of creamy goat’s cheese, which melts slightly against the warm vegetables. It is a fantastic option for a weekend lunch or as part of a festive spread, providing an earthy yet sophisticated flavour profile. The spicy onions can even be prepared a few days in advance to save time in the kitchen.

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Ingredients for Roasted Butternut Squash with Spicy Onions

  • 2 tablespoons olive oil

  • 1 medium red onion, sliced

  • 1 teaspoon crushed red pepper flakes

  • 1 teaspoon finely grated lime zest

  • 60ml fresh lime juice

  • 2 teaspoons honey

  • 240ml blanched hazelnuts

  • 2 large butternut squash (about 1.8kg ), peeled, seeded, sliced 1/4" thick

  • 60ml plus 2 tablespoons olive oil

  • Kosher salt, freshly ground pepper

  • 1/2 cup chopped fresh flat-leaf parsley

  • 1/2 cup chopped fresh mint

  • 2 tablespoons chopped fresh marjoram

  • 110g fresh goat cheese, crumbled

How to make Roasted Butternut Squash with Spicy Onions

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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. Add red pepper flakes and toss to combine. Remove pan from heat and mix in lime juice and honey. Let cool, then mix in lime zest.

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

Preheat oven to 177°C. Toast hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Let cool; coarsely chop.

Increase oven temperature to 204°C. Toss squash and 60ml 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.

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

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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