Description
This Spicy Caramelized Squash With Lemon and Hazelnuts is a flavorful and vibrant side dish that perfectly balances sweetness, heat, and tang. Roasted to tender perfection with warming spices and finished with zesty lemon and crunchy toasted hazelnuts, it’s an impressive and healthy recipe ideal for fall or any time you want a nutritious, delicious vegetable dish.
Ingredients
Scale
Main Ingredients
- 1 medium butternut squash (or your preferred squash), peeled and cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon ground cinnamon
- ½ teaspoon cayenne pepper (adjust to your preferred heat level)
- Salt and black pepper, to taste
- Zest and juice of 1 lemon
- ½ cup hazelnuts, roughly chopped
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the squash evenly and caramelizing the edges.
- Prepare Squash: Peel the squash and remove seeds if necessary, then cut it into 1-inch cubes for even roasting.
- Season Squash: In a large bowl, toss the squash cubes with olive oil, maple syrup, cinnamon, cayenne pepper, salt, and black pepper until they are thoroughly coated for maximum flavor.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper and spread the squash cubes in a single layer without overcrowding to ensure even roasting.
- Roast Squash: Roast the squash in the oven for 25–30 minutes, turning halfway through, until tender and beautifully caramelized on the edges.
- Add Lemon: Remove the roasted squash from the oven and sprinkle with lemon zest and lemon juice, gently stirring to combine and brighten the flavors.
- Toast Hazelnuts: While the squash is roasting, heat a dry skillet over medium heat and toast the hazelnuts for about 5–7 minutes, stirring frequently until golden and fragrant to enhance their nutty flavor.
- Combine: Add the toasted hazelnuts to the warm squash and mix carefully to distribute the nuts evenly.
- Serve: Transfer the finished squash to a serving dish and garnish with freshly chopped parsley if desired for a fresh herbal touch.
Notes
- You can substitute butternut squash with acorn, kabocha, or any winter squash of your choice.
- Adjust cayenne pepper amount depending on your heat preference or omit for a milder version.
- Maple syrup can be replaced with honey for a different natural sweetness.
- Make sure to toast hazelnuts just until fragrant to avoid burning and bitterness.
- For added flavor, you can sprinkle a pinch of smoked paprika or use lemon thyme as a garnish.
