Description
This Spicy Caramelized Squash with Lemon and Hazelnuts is a delightful autumn-inspired side dish combining the natural sweetness of butternut squash with warm spices, a hint of heat, and the bright zestiness of lemon. Toasted hazelnuts add a crunchy texture, making it a perfect balance of flavors and textures for any meal.
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
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the squash, which will help develop a caramelized and tender texture.
- Prepare Squash: Peel the butternut squash thoroughly, removing the seeds if necessary, then cut it into uniform 1-inch cubes to ensure even cooking.
- Season Squash: In a large bowl, toss the cubed squash with olive oil, maple syrup, ground cinnamon, cayenne pepper, salt, and black pepper until every piece is evenly coated with the seasoning mixture.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper and spread the squash cubes out in a single layer, making sure they are not overcrowded to promote even roasting and caramelization.
- Roast Squash: Place the baking sheet in the oven and roast the squash for 25–30 minutes, turning the pieces halfway through the cooking time to ensure they become tender and develop a golden caramelized exterior.
- Add Lemon: Once roasted, remove the squash from the oven and immediately sprinkle the lemon zest and juice over it. Gently toss to combine and distribute the fresh citrus flavor.
- Toast Hazelnuts: While the squash roasts, toast the hazelnuts in a dry skillet over medium heat. Stir frequently for 5–7 minutes until they become golden brown and aromatic, adding a delightful crunch and nutty depth.
- Combine: Add the toasted hazelnuts to the roasted squash and gently mix to incorporate the nuts throughout the dish.
- Serve: Transfer to a serving dish and optionally garnish with freshly chopped parsley for a pop of color and freshness before serving.
Notes
- You can substitute maple syrup with honey for a slightly different sweetness profile.
- Adjust the cayenne pepper amount depending on your preferred spice tolerance.
- Use parchment paper to prevent sticking and make cleanup easier.
- Make sure to toast hazelnuts until just golden to avoid a burnt taste and maintain a crunchy texture.
- This dish pairs well with roasted meats, grilled vegetables, or as part of a vegetarian meal.
