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

Scale

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)

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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.