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

Scale

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)

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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