If you’re on the lookout for a vibrant dish that bursts with flavor and warmth, you’ve just found it with this Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe. It’s a dazzling mix of sweet, spicy, and tangy notes that come together perfectly, highlighting the natural sweetness of butternut squash, the zing of lemon, and the satisfying crunch of hazelnuts. Every bite is like a little celebration of autumn’s best qualities, and it’s as comforting as it is exciting. Trust me, this recipe will quickly become your go-to side or even a standout star at your dinner table.
Ingredients You’ll Need
This recipe relies on a handful of simple, readily available ingredients that each play a key role in creating its unique flavor and texture. From the earthy sweetness of butternut squash to the toasty crunch of hazelnuts, every element contributes something special that makes the dish truly shine.
- Butternut squash: The base of the dish, offering a naturally sweet and creamy texture once caramelized.
- Olive oil: Adds a subtle fruitiness and helps achieve that gorgeous caramelized exterior on the squash cubes.
- Maple syrup: Provides a rich, natural sweetness that balances the spices perfectly.
- Ground cinnamon: Adds warmth and depth, brightening the flavor with its aromatic spice.
- Cayenne pepper: Brings just the right amount of heat to awaken your taste buds without overwhelming the dish.
- Salt and black pepper: Essential seasonings that enhance every ingredient’s natural flavor.
- Lemon zest and juice: Offers a fresh, tangy contrast that lifts and brightens the caramelized sweetness.
- Hazelnuts: Toasted to golden perfection, they add a buttery crunch and nutty aroma.
- Fresh parsley (optional): A pop of green and fresh herbal note for garnish and extra color.
How to Make Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 425°F (220°C). This high temperature is crucial to getting that beautiful caramelization on the squash cubes, creating those irresistible golden edges you can almost taste through the screen.
Step 2: Prepare the Squash
Peeling and cubing the butternut squash into roughly 1-inch pieces sets you up for even roasting. Removing the seeds and skin might seem tedious but it’s absolutely worth it for the tender, melt-in-your-mouth texture that follows.
Step 3: Season the Squash
In a large bowl, toss the squash cubes with olive oil, maple syrup, cinnamon, cayenne pepper, salt, and black pepper. This is where the magic starts as the spice and sweetness coat each piece, promising the layers of flavor to come.
Step 4: Arrange for Roasting
Line a baking sheet with parchment paper and spread the cubes in a single layer, making sure they aren’t crowded. This ensures even roasting and caramelization rather than steaming, which is key for that irresistible texture.
Step 5: Roast the Squash
Pop the baking sheet into the oven and roast for 25 to 30 minutes, giving the cubes a stir halfway through to allow all sides to brown evenly. You’ll notice the squash becoming tender and gorgeously caramelized—the scent filling your kitchen is just the best part.
Step 6: Add the Lemon
Once the squash comes out of the oven, sprinkle over the lemon zest and juice. The fresh acidity beautifully contrasts the sweet and spicy elements, making the dish pop with brightness and complexity.
Step 7: Toast the Hazelnuts
While the squash is roasting, toast the hazelnuts in a dry skillet over medium heat. Stir frequently for 5 to 7 minutes until they’re golden and aromatic. Toasting intensifies their nutty flavor and adds a delightful crunch.
Step 8: Combine and Serve
Gently toss the toasted hazelnuts with the caramelized squash. Transfer everything to a serving dish and sprinkle with fresh parsley if you like that little burst of green. At this point, your Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe is ready to wow everyone at the table.
How to Serve Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe
Garnishes
A few extra fresh parsley leaves add vibrant color and a fresh note that complements the richness of the squash. You can also sprinkle a pinch of flaky sea salt for that final perfect bite.
Side Dishes
This dish pairs beautifully with roasted meats like chicken or pork, as well as hearty grain bowls featuring quinoa or farro. It also makes a sensational vegetarian main when served alongside creamy hummus and warm pita bread.
Creative Ways to Present
Try serving it warm over a bed of arugula or baby kale for a fresh, peppery contrast. For a festive occasion, plate it alongside a drizzle of tahini or a sprinkle of crumbled feta to add a creamy tang.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in an airtight container in the refrigerator for up to 3 days. The flavors develop even more after resting, making it an easy, ready-to-go side for busy days.
Freezing
You can freeze the roasted squash and hazelnut mixture by spreading it on a baking sheet until firm and then transferring to a freezer-safe bag or container. Use within 2 months for best taste and texture.
Reheating
Reheat gently in the oven or a skillet to bring back the caramelized texture. A quick zap in the microwave works too but may soften the crunch slightly.
FAQs
Can I use other types of squash?
Absolutely! While butternut is ideal for its sweetness and texture, kabocha, acorn, or pumpkin also work wonderfully in this recipe.
How spicy is the dish?
The cayenne pepper adds a gentle heat that’s easily adjustable. Feel free to reduce or increase according to your preference for spice.
Can I substitute hazelnuts?
Yes, toasted pecans or walnuts make excellent alternatives if hazelnuts aren’t available or you want a different nutty flavor.
Is this recipe vegan?
It is! Provided you use maple syrup or another plant-based sweetener, the entire dish is vegan-friendly and packed with wholesome ingredients.
What’s the best way to peel butternut squash?
A large, sharp vegetable peeler works well for most of the skin, and a sturdy knife helps trim off any stubborn bits. Cutting the squash in half first can also make peeling safer and easier.
Final Thoughts
Trust me when I say this Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe is worth every step and every bite. It’s a dish that feels cozy yet exciting, perfect for bringing comfort and flair to any meal. Whether you’re cooking for a holiday feast or a simple weeknight dinner, this recipe promises to deliver joy and deliciousness in equal measure. Give it a try—you’ll want to make it again and again!
Print
Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spicy Caramelized Squash with Lemon and Hazelnuts is a delightful and vibrant side dish that combines the natural sweetness of roasted butternut squash with a kick of cayenne, warm cinnamon, and the bright freshness of lemon. Topped with toasted hazelnuts for a satisfying crunch and optional fresh parsley for an herbal note, this recipe is perfect for a healthy, flavorful addition to any meal.
Ingredients
Squash
- 1 medium butternut squash, peeled and cut into 1-inch cubes
Seasoning and 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
Toppings
- ½ cup hazelnuts, roughly chopped
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare it for roasting the squash.
- Prepare Squash: Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes for even roasting.
- Season Squash: In a large bowl, toss the squash cubes with olive oil, maple syrup, ground cinnamon, cayenne pepper, salt, and black pepper until coated evenly.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper and spread the seasoned squash cubes in a single layer, ensuring they are not overcrowded to allow proper caramelization.
- Roast Squash: Place the baking sheet in the oven and roast the squash for 25 to 30 minutes, turning the cubes halfway through, until they are tender and nicely caramelized.
- Add Lemon: Once roasted, remove the squash from the oven and sprinkle the lemon zest and juice over it, gently stirring to combine the flavors.
- Toast Hazelnuts: While the squash is roasting, toast the chopped hazelnuts in a dry skillet over medium heat. Stir frequently for 5 to 7 minutes until the nuts are golden brown and fragrant.
- Combine: Add the toasted hazelnuts to the roasted squash and mix carefully to distribute evenly.
- Serve: Transfer the finished dish to a serving platter and garnish with fresh chopped parsley if desired. Serve warm and enjoy.
Notes
- Adjust cayenne pepper according to your heat preference for a milder or spicier flavor.
- Maple syrup can be substituted with honey for a different sweet note.
- Be sure not to overcrowd the baking sheet to ensure proper caramelization of the squash.
- Toasting hazelnuts enhances their flavor and crunch; do not skip this step.
- Fresh parsley garnish is optional but adds a nice color contrast and fresh taste.
- This dish is perfect served as a side or as part of a vegetarian meal.
