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Spicy Caramelized Squash with Lemon and Hazelnuts Recipe

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4 from 85 reviews

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This spicy caramelized squash with lemon and hazelnuts is a vibrant and flavorful side dish featuring tender roasted butternut squash cubes coated in a sweet and spicy glaze of maple syrup, cinnamon, and cayenne pepper. Enhanced with bright lemon zest and juice and crunchy toasted hazelnuts, this recipe offers a perfect balance of sweet, spicy, and tangy flavors, making it an ideal accompaniment to many meals or a delicious vegetarian main.

Ingredients

Scale

Squash and Seasoning

  • 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

Lemon and Nuts

  • Zest and juice of 1 lemon
  • ½ cup hazelnuts, roughly chopped
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the squash to achieve caramelization.
  2. Prepare Squash: Peel the butternut squash, remove any seeds, and cut it into uniform 1-inch cubes for even cooking.
  3. Season Squash: In a large bowl, toss the squash cubes with olive oil, maple syrup, ground cinnamon, cayenne pepper, salt, and black pepper until each piece is evenly coated with the flavorful mixture.
  4. Arrange on Baking Sheet: Line a baking sheet with parchment paper and spread the seasoned squash cubes in a single layer, making sure there is space between pieces to avoid steaming.
  5. Roast Squash: Place the baking sheet in the preheated oven and roast the squash for 25 to 30 minutes, turning halfway through cooking to ensure even caramelization and tenderness.
  6. Add Lemon: Once roasted, remove the squash from the oven and immediately sprinkle the lemon zest and drizzle the lemon juice over the warm squash. Gently stir to combine the bright citrus flavors throughout.
  7. Toast Hazelnuts: While the squash is roasting, toast the hazelnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until they are golden brown and fragrant.
  8. Combine: Add the toasted hazelnuts to the roasted squash and gently mix to distribute evenly.
  9. Serve: Transfer the caramelized squash with lemon and hazelnuts to a serving dish and garnish with fresh chopped parsley if desired. Serve warm as a flavorful side or vegetarian main dish.

Notes

  • Adjust the cayenne pepper amount to suit your preferred heat level or omit for a milder version.
  • You can substitute maple syrup with honey or agave syrup if preferred.
  • Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
  • Toast the hazelnuts carefully to avoid burning; they should be golden and aromatic.
  • For a nuttier flavor, you can replace hazelnuts with toasted pecans or walnuts.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

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Find it online: https://ascookasyoucan.com/spicy-caramelized-squash-with-lemon-and-hazelnuts-recipe/