Spicy Caramelized Squash with Lemon and Hazelnuts Recipe
If you’re looking for a dish that bursts with flavor, texture, and color, the Spicy Caramelized Squash with Lemon and Hazelnuts Recipe is an absolute must-try. This delightful recipe features tender, sweet-roasted squash cubes perfectly balanced by a subtle kick of heat from cayenne pepper, brightened with fresh lemon zest and juice, and finished with the satisfying crunch of toasted hazelnuts. Every bite is a joyful dance of spicy, sweet, tangy, and nutty notes that will easily become your new favorite side or light meal.
Ingredients You’ll Need
The magic of this Spicy Caramelized Squash with Lemon and Hazelnuts Recipe comes alive from simple, wholesome ingredients that bring depth, warmth, and vibrant color. Each component plays an essential role in creating a harmony of flavors and textures you’ll love.
- Butternut squash: Choose a medium squash, peeled and cut into 1-inch cubes for ideal roasting and caramelization.
- Olive oil: Adds richness and helps the squash cook evenly with a golden crisp edge.
- Maple syrup: Brings natural sweetness that caramelizes beautifully against the heat.
- Ground cinnamon: Provides subtle warmth and complements the sweetness of the squash perfectly.
- Cayenne pepper: Gives the dish a spicy kick, adjustable according to your heat preference.
- Salt and black pepper: Essential seasoning to enhance all the other flavors.
- Lemon zest and juice: Brighten the roasted squash with a fresh, tangy contrast.
- Hazelnuts: Roughly chopped and toasted for a toasty crunch and earthy flavor.
- Fresh parsley (optional): Adds a pop of green color and fresh herbal notes when garnished.
How to Make Spicy Caramelized Squash with Lemon and Hazelnuts Recipe
Step 1: Preheat the Oven
Start by setting your oven to 425°F (220°C). This high heat is perfect for roasting, ensuring the squash gets a wonderful caramelized exterior while staying tender inside.
Step 2: Prepare the Squash
Peel the butternut squash carefully, removing any seeds, then cut it into 1-inch cubes. Uniform-sized cubes roast more evenly, giving you a consistent texture throughout.
Step 3: Season the Squash
In a large bowl, combine the squash cubes with olive oil, maple syrup, ground cinnamon, cayenne pepper, salt, and black pepper. Toss everything thoroughly so each piece is beautifully coated with that delicious spicy-sweet glaze.
Step 4: Roast the Squash
Line a baking sheet with parchment paper and spread the seasoned squash in a single layer, giving each cube room to roast properly without steaming. Roast for 25–30 minutes, turning halfway through, until the squash is tender and caramelized to perfection.
Step 5: Add Lemon
Once out of the oven, sprinkle the lemon zest and juice over the warm squash. The citrus brightens and lifts the flavors, adding a zesty freshness that beautifully balances the sweetness and spice.
Step 6: Toast the Hazelnuts
While your squash roasts, toast the hazelnuts in a dry skillet over medium heat. Stir frequently for 5–7 minutes until they turn golden and fragrant. Toasting intensifies their nutty flavor and adds an incredible crunch.
Step 7: Combine and Serve
Gently mix the toasted hazelnuts into the roasted squash. Transfer to a serving dish and, if you like, garnish with fresh parsley for a lovely finish. Now your Spicy Caramelized Squash with Lemon and Hazelnuts Recipe is ready to delight!
How to Serve Spicy Caramelized Squash with Lemon and Hazelnuts Recipe
Garnishes
Freshly chopped parsley adds a vibrant green pop and a gentle herbal freshness, making this dish visually appealing and tastefully refreshing. You can also sprinkle a little extra lemon zest on top for an added citrus aroma.
Side Dishes
This dish pairs spectacularly with grilled chicken, roasted pork, or even a hearty grain like quinoa or farro. Its bold flavors hold their own alongside simple proteins and grains, elevating the whole meal.
Creative Ways to Present
Try serving the squash on a bed of lightly dressed arugula for a peppery contrast or spoon it over creamy goat cheese crostini for a crowd-pleasing appetizer. The textures and brightness give you endless ways to impress at the table.
Make Ahead and Storage
Storing Leftovers
Store any leftover squash in an airtight container in the refrigerator. It should stay fresh for up to 3 days, making it a convenient and delicious option for quick meals or snacks.
Freezing
You can freeze the roasted squash, but keep in mind the texture may soften slightly upon thawing. Pack it in a freezer-safe container or bag, and consume within 2 months for the best flavor.
Reheating
For the best texture, reheat leftover squash in a hot oven or toaster oven rather than the microwave. This helps maintain some of the original caramelized edges and keeps the hazelnuts crunchy.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While butternut squash is perfect due to its sweetness and texture, kabocha, acorn, or delicata squash also work wonderfully in this recipe.
How spicy is this dish, and can I adjust the heat?
The cayenne pepper adds a noticeable but balanced kick. If you prefer less heat, simply reduce the amount or omit it entirely, and you’ll still have a deliciously flavorful dish.
Can I substitute hazelnuts with other nuts?
Yes, toasted pecans, walnuts, or almonds would all provide a lovely crunch and nutty flavor. Just toast them before adding to achieve the best aroma and texture.
Is the maple syrup essential, or can I use honey instead?
Both work beautifully! Maple syrup adds a subtle earthiness, while honey offers floral notes. Choose whichever you prefer or have on hand.
Can this dish be made vegan?
It’s already vegan as long as you use maple syrup or a plant-based sweetener instead of honey, making it perfect for a wide range of diets.
Final Thoughts
This Spicy Caramelized Squash with Lemon and Hazelnuts Recipe is such a winner to add to your cooking repertoire. It’s vibrant, cozy, and satisfying, with layers of flavor that shine on any table. I encourage you to give it a go—you just might find your new go-to squash dish that everyone asks for again and again.
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Spicy Caramelized Squash with Lemon and Hazelnuts Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spicy Caramelized Squash With Lemon and Hazelnuts recipe features tender roasted squash cubes glazed with a sweet and spicy mixture, brightened with fresh lemon zest and juice, and enriched with toasted hazelnuts for a delightful crunch. Perfect as a flavorful side dish, it’s easy to prepare and combines the warmth of cinnamon and cayenne with the freshness of lemon and nuts.
Ingredients
Squash
- 1 medium butternut squash (or your preferred squash), peeled and cut into 1-inch cubes
Seasoning & Glaze
- 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
Garnish
- 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.
- 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 evenly coated with the seasoning mixture.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper and spread the seasoned squash cubes out in a single layer, ensuring they do not overcrowd to allow proper caramelization.
- Roast Squash: Place the squash in the preheated oven and roast for 25–30 minutes, turning halfway through cooking until the squash is tender and nicely caramelized.
- Add Lemon: Once the squash is roasted, remove it from the oven and sprinkle the lemon zest and juice over it. Gently stir to combine the bright citrus flavors with the caramelized squash.
- Toast Hazelnuts: While the squash roasts, toast the hazelnuts in a dry skillet over medium heat, stirring frequently for about 5-7 minutes until they become golden and fragrant.
- Combine: Add the toasted hazelnuts to the lemon-infused squash and mix carefully to distribute the nuts evenly throughout the dish.
- Serve: Transfer the squash mixture to a serving dish and garnish with fresh parsley if desired for a pop of color and added freshness.
Notes
- You can substitute maple syrup with honey for a more floral sweetness.
- Adjust cayenne pepper according to your heat preference, or omit for a milder dish.
- Use any firm squash variety if butternut is unavailable, such as acorn or kabocha.
- For added texture, you can sprinkle some toasted seeds like pumpkin seeds along with hazelnuts.
- This dish pairs well with roasted meats, grains, or as part of a vegetarian meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
