Spicy Caramelized Squash With Lemon and Hazelnuts

Spicy Caramelized Squash With Lemon and Hazelnuts is a vibrant side dish that perfectly balances sweet, spicy, and zesty flavors. Roasted squash develops a rich caramelization, while a sprinkle of lemon zest and toasted hazelnuts adds brightness and crunch. This dish is a showstopper for holiday tables and cozy dinners alike.

Why You’ll Love This Recipe

• Beautifully caramelized and tender squash
• Balanced heat from smoked paprika and chili flakes
• Crunchy toasted hazelnuts for texture
• Fresh lemon zest adds a burst of brightness
• Simple ingredients with a gourmet result

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large winter squash (such as butternut, kabocha, or red kuri), cut into wedges
• ⅓ cup olive oil or hazelnut oil
• ¼ cup maple syrup
• 1 tablespoon hot smoked paprika
• 2 teaspoons red pepper flakes
• Kosher salt and freshly ground black pepper
• ¾ cup chopped hazelnuts
• Zest and juice of 1 lemon
• Flaky sea salt for finishing

Directions

1. Preheat oven to 425°F. Line a baking sheet with parchment.
2. Prep the squash: Toss squash wedges with olive oil, maple syrup, paprika, chili flakes, salt, and pepper.
3. Roast for 40–45 minutes, turning once, until squash is golden and caramelized.
4. Toast the hazelnuts: In a dry skillet, toast hazelnuts over medium heat until golden and fragrant, about 5–6 minutes.
5. Assemble: Arrange roasted squash on a platter. Drizzle with extra maple syrup and olive oil, sprinkle with hazelnuts and lemon zest, squeeze fresh lemon juice over top, and finish with flaky salt.

Servings and timing

• Servings: 8–10
• Prep time: 10 minutes
• Cook time: 45 minutes
• Total time: 55 minutes

Variations

• Use sweet potatoes or carrots instead of squash
• Add crumbled goat cheese or feta for a creamy touch
• Swap hazelnuts with walnuts, pecans, or pumpkin seeds
• Garnish with fresh herbs like parsley or mint

Storage/Reheating

• Store in an airtight container for up to 4 days in the fridge
• Reheat in a 350°F oven until warmed through
• Refresh with a squeeze of lemon and sprinkle of hazelnuts before serving
• Not recommended for freezing due to texture changes

FAQs

1. Can I use any type of squash?

Yes—kabocha, butternut, delicata, or red kuri squash all work well.

2. Is this dish very spicy?

It has a moderate heat; reduce red pepper flakes for milder flavor.

3. Can I substitute the maple syrup?

Yes—use honey or agave syrup as alternatives.

4. Do I need to peel the squash?

Some varieties like delicata don’t need peeling, but others do for texture.

5. Can I toast the hazelnuts ahead?

Yes—store toasted nuts in an airtight container for up to a week.

6. What’s the best way to cut the squash?

Use a sharp knife to cut into uniform wedges for even roasting.

7. Is this dish vegan?

Yes—it’s naturally vegan unless cheese is added.

8. Can I serve this cold?

Absolutely—it tastes great at room temperature or chilled.

9. What protein pairs well with this dish?

Try with grilled chicken, pork tenderloin, or lentil salads.

10. How can I add more color?

Garnish with pomegranate seeds or chopped herbs for a festive touch.

Conclusion

Spicy Caramelized Squash With Lemon and Hazelnuts is a deliciously unexpected side that brings warmth, crunch, and zing to your plate. Whether served for a holiday meal or a weeknight feast, it offers a satisfying balance of flavors and textures that elevate simple squash into something truly special.

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