Hasselback Butternut Squash with Spicy Pickled Red Onion and Puréed Herbed Salsa - alive magazine

Ingredients

• 2 lbs (1 kg) butternut squash
• 1 tsp (5 mL) extra-virgin olive oil
• 1/3 cup (80 mL) crumbled plain goat cheese
• 1/2 cup (125 mL) rice vinegar
• 1 tsp (5 mL) finely grated lime zest
• 1 tsp (5 mL) maple syrup or honey
• 1/2 tsp (2 mL) crushed red pepper flakes
• 1/2 tsp (2 mL) kosher salt
• 1/2 red onion, halved and very thinly sliced
• 1/2 cup (125 mL) packed fresh Italian parsley
• 1/4 cup (60 mL) packed fresh mint leaves
• 1/4 cup (60 mL) packed fresh cilantro leaves
• 1/4 cup (60 mL) extra-virgin olive oil, plus extra
• 1 large garlic clove, smashed and minced
• 1 Tbsp (15 mL) fresh squeezed lime juice
• Generous pinch of crushed red pepper flakes