Spicy Caramelized Squash With Lemon and Hazelnuts
Sweet and savory caramelized squash tossed with fresh lemon zest and crunchy hazelnuts—a vibrant side dish with bold flavors and texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern / Fusion
- Diet: Low Fat
Ingredients
Scale
- 1 kg butternut or acorn squash, peeled and cut into 2 cm cubes
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 Tbsp brown sugar or maple syrup
- ½ tsp ground cumin
- ¼ tsp red chili flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- Zest and juice of ½ lemon
- ½ cup toasted hazelnuts, roughly chopped
- 2 Tbsp chopped fresh parsley (optional)
Instructions
- Preheat oven to 200 °C (400 °F). Toss squash cubes with olive oil, salt, pepper, cumin, and chili flakes.
- Spread squash in a single layer on a baking sheet. Roast for 20 minutes, then stir, add butter and brown sugar, and roast 10–15 minutes more until golden and caramelized.
- Remove from oven and immediately sprinkle lemon zest and juice, tossing gently to coat.
- Transfer to a serving bowl, sprinkle toasted hazelnuts and parsley on top.
- Serve warm or at room temperature as a flavorful side dish.
Notes
- Use maple syrup for a slightly milder sweetness.
- Swap hazelnuts with pecans or walnuts if preferred.
- Add a drizzle of balsamic glaze for extra depth.
- Make it spicier by adding a pinch more chili flakes.
- Reheat leftovers gently in the oven or microwave to re-crisp edges.
Nutrition
- Serving Size: ½ cup
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 10 mg