Dan kluger's roasted butternut squash with spicy onions
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Though this recipe will thrill on the Thanksgiving table—right next to all the beige sides that we can’t part with, but wouldn’t mind de-beiging just a little—remember it in the dull moments of winter. Though all the ingredients pull their weight, the most crucial perker-upper is the spicy onions, which are just sliced red onions, quickly sauteed and then doused in lime juice and zest, honey, and red chile flakes. As they cool and lightly pickle, they turn a glowing ombré purple. You should make a triple batch of these every time, so that you can put them on every sandwich, salad, or bowl of rice that needs a jump. Adapted slightly from <a href="https://www.bonappetit.com/recipe/roasted-butternut-squash-with-spicy-onions"><strong>Bon Appétit</strong></a> (February 2014). <br />
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