Description
This Spicy Caramelized Squash recipe features tender butternut squash cubes roasted to perfection with a delicious blend of maple syrup, cinnamon, and cayenne pepper for a delightful balance of sweet and heat. Finished with fresh lemon zest and juice as well as toasted hazelnuts for crunch, this vibrant dish makes a perfect side or light meal that bursts with flavor and texture.
Ingredients
Scale
Main Ingredients
- 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
- Zest and juice of 1 lemon
- ½ cup hazelnuts, roughly chopped
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for roasting the squash.
- Prepare the squash: Peel the squash, remove seeds if necessary, and cut it into 1-inch cubes to ensure even cooking.
- Toss the squash with seasonings: In a large bowl, combine the squash cubes with olive oil, maple syrup, ground cinnamon, cayenne pepper, salt, and black pepper. Toss well until the cubes are evenly coated with the mixture.
- Arrange for roasting: Line a baking sheet with parchment paper and spread the seasoned squash cubes in a single layer. Avoid overcrowding to promote caramelization.
- Roast the squash: Place the baking sheet in the oven and roast for 25–30 minutes, stirring or turning the squash halfway through cooking until it is tender and caramelized.
- Add lemon flavor: Remove the roasted squash from the oven and immediately sprinkle it with the lemon zest and juice. Gently stir to combine and coat the cubes with citrus brightness.
- Toast the hazelnuts: While the squash roasts, heat a dry skillet over medium heat. Toast the roughly chopped hazelnuts, stirring frequently for 5-7 minutes until they turn golden and release a fragrant aroma.
- Combine hazelnuts and squash: Add the toasted hazelnuts to the caramelized squash and mix carefully to distribute evenly.
- Serve and garnish: Transfer the squash to a serving dish and garnish with freshly chopped parsley if desired for a fresh, herbaceous touch.
Notes
- Adjust cayenne pepper amount to your preferred spice level or omit for a milder flavor.
- Maple syrup can be substituted with honey or agave nectar depending on dietary preferences.
- For a vegan option, ensure the sweetener used is plant-based (maple syrup or agave).
- Hazelnuts can be replaced with toasted walnuts or pecans if preferred.
- Use parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
- You can prepare this dish in advance and reheat gently before serving.
