Roasted Butternut Squash With Spicy Onions
I like this recipe, because it makes it really easy and really delicious, I want to make it go on, on and on. Vegetarian Recipes, Vegetarian Meals , Vegetarian Dinner, Vegetarian, Vegetarian Recipes Dinner, Vegetarian Meal Prep
Yield: 6 Servings
Ingredients:2 Tbsp olive oil1 medium red onion, slicedKosher salt1 tsp crushed red pepper flakes1 tsp finely grated lime zestetc.Instructions: Step one. Heat the olive oil in a large skillet over medium-high heat. Cook the onion, stirring often, until lightly charred and softened but not falling apart, 5 to 7 minutes, seasoning lightly with salt. Add the red pepper flakes and toss to combine. Remove the pan from heat and mix in the lime juice and honey. Let cool, then mix in the lime zest. Taste and adjust seasonings. Spicy onions can be made 3 days ahead. Cover and chill, then bring up to room temperature to serve. After that, Heat the oven to 350°F. Toast the hazelnuts on a small rimmed baking sheet, stirring occasionally, until golden brown, 6–8 minutes. Crack one open to make sure it’s golden and toasted through. (If your hazelnuts are not blanched and still have their skins, cool them wrapped in a clean kitchen towel, then rub off whatever skins will come off easily.) Let cool, then coarsely chop. And then, Increase the oven temperature to 400°F. Toss the squash and 1/4 cup olive oil in a medium bowl, then season with salt and pepper. Divide between 2 rimmed baking sheets (don’t wash the bowl). Roast, undisturbed, until tender, 15 to 20 minutes. Courtesy of: https://yummybeet.com/2018/11/19/roasted-butternut-squash-with-spicy-onions/ Rated 4/5 based on 11 Reviews