Roasted Butternut Squash with Goat Cheese, Hazelnuts + Lime

For the Onions

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

For the Squash and Assembly

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