Description
This Spicy Caramelized Squash with Lemon and Hazelnuts is a vibrant and flavorful dish that combines the natural sweetness of butternut squash with the warm spice of cinnamon and cayenne pepper. Roasted until tender and caramelized, then brightened with fresh lemon juice and zest, and finished with crunchy toasted hazelnuts, this recipe makes a perfect side dish or a light vegetarian meal packed with texture and zest.
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
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the squash.
- Prepare Squash: Peel the squash, remove seeds if necessary, and cut into 1-inch cubes for even cooking.
- Toss with Seasonings: In a large bowl, combine the squash cubes with olive oil, maple syrup, cinnamon, cayenne pepper, salt, and pepper. Toss until all pieces are evenly coated.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper and spread the coated squash cubes in a single layer, ensuring they are not overcrowded to allow caramelization.
- Roast: Roast the squash for 25–30 minutes, turning halfway through, until tender and golden caramelized spots appear.
- Add Lemon: Remove the squash from the oven and sprinkle lemon zest and juice over it. Gently stir to incorporate the citrus flavors evenly.
- Toast Hazelnuts: While the squash roasts, toast hazelnuts in a dry skillet over medium heat, stirring frequently for about 5–7 minutes until golden and fragrant.
- Combine Hazelnuts: Add the toasted hazelnuts to the squash and mix carefully to distribute nuts evenly.
- Serve and Garnish: Transfer the mixture to a serving dish and garnish with fresh parsley if desired to add a fresh herbal note.
Notes
- You can substitute butternut squash with other winter squashes like acorn or kabocha for different flavors.
- Adjust cayenne pepper according to your preferred heat level or omit for a milder dish.
- Maple syrup can be replaced with honey or agave nectar for sweetness.
- For an extra crunch, consider adding toasted pumpkin seeds or walnuts along with hazelnuts.
- This dish pairs beautifully with roasted chicken or as a hearty vegetarian side.
