Roasted Butternut Squash with Goat Cheese, Hazelnuts + Lime

For the Onions

• 1 tablespoons olive oil
• 1 small red onion sliced
• ½ teaspoon crushed red pepper flakes half or omit for less heat
• ½ teaspoon lime zest from about ½ lime
• 2 tablespoons fresh lime juice from about 1 lime
• 1 teaspoon honey

For the Squash and Assembly

• ½ cup raw hazelnuts
• 1 large butternut squash about 2 lbs, peeled, seeded, sliced ¼ inch thick
• 3 tablespoons extra virgin olive oil divided
• Kosher salt and freshly ground black pepper
• ¼ cup chopped fresh flat-leaf parsley
• ¼ cup chopped fresh mint
• 1 tablespoon chopped fresh marjoram if unavailable substitute fresh oregano or thyme
• 2 ounces fresh goat cheese