If you’re craving a dish that bursts with vibrant flavors and textures, the Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe is an absolute must-try. This recipe takes the natural sweetness of butternut squash and elevates it with warm spices, a touch of heat, and the bright zing of fresh lemon, all rounded out by the satisfying crunch of toasted hazelnuts. It’s comfort food with a fresh, exciting twist that’s perfect for any season.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity, using a handful of carefully chosen ingredients that bring out a harmony of taste, texture, and color. Each component plays a vital role: the butternut squash is your sweet and tender base, the spices add warmth and spice, the lemon brings brightness, and the hazelnuts introduce a delightful crunch.
- Butternut Squash: The star of the show, providing a naturally sweet and creamy texture when roasted.
- Olive Oil: Helps caramelize the squash beautifully while adding richness.
- Maple Syrup: Adds a gentle, natural sweetness that complements the spices perfectly.
- Ground Cinnamon: Brings a warm, aromatic touch that enhances the caramelized flavors.
- Cayenne Pepper: Adds an invigorating heat that awakens the palate—adjust to your spice preference.
- Salt and Black Pepper: Essential for seasoning and balancing the flavors.
- Lemon Zest and Juice: Provides a zesty brightness that lifts and freshens the dish.
- Hazelnuts: Toasted to add a toasty crunch and a nutty depth.
- Fresh Parsley (optional): A green garnish to add freshness and a pop of 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 key to achieving that perfect tender inside with caramelized edges that bring out the natural sugars in the squash.
Step 2: Prepare the Butternut Squash
Peel your butternut squash, remove any seeds, and chop it into roughly 1-inch cubes. Uniform pieces will roast evenly, ensuring each bite has that perfect balance of soft interior and caramelized crust.
Step 3: Toss Squash with Flavorful Coating
In a large bowl, combine your squash cubes with olive oil, maple syrup, ground cinnamon, cayenne pepper, salt, and black pepper. Toss everything well so each piece is evenly coated—this is what gives the dish its incredible sweet, spicy, and savory profile.
Step 4: Arrange on the Baking Sheet
Line a baking sheet with parchment paper to prevent sticking, then spread the squash out in a single layer. Avoid overcrowding, which helps each cube roast properly instead of steaming.
Step 5: Roast Until Caramelized
Place the baking sheet in the oven and roast the squash for about 25 to 30 minutes. Be sure to turn the cubes halfway through roasting to ensure even caramelization and tenderness throughout.
Step 6: Add Lemon Zest and Juice
Once the squash is roasted, remove it from the oven and immediately sprinkle the lemon zest and juice over it. Gently stir to combine—the citrus juice brightens the dish and balances the sweetness perfectly.
Step 7: Toast the Hazelnuts
While the squash finishes roasting, heat a dry skillet over medium heat and toast the hazelnuts. Stir frequently for about 5 to 7 minutes until they become golden and fragrant. Toasting the nuts enhances their flavor and adds a delightful crunch to the dish.
Step 8: Combine Hazelnuts with Squash
Add the toasted hazelnuts to the lemony squash and gently toss to incorporate. The contrast of textures here takes this recipe over the top in every bite.
Step 9: Garnish and Serve
Transfer everything to a serving dish and sprinkle with fresh parsley if you like. This adds a fresh, herbal note and a burst of green that makes the dish look as good as it tastes.
How to Serve Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe
Garnishes
Fresh parsley is a classic garnish here, adding a subtle freshness and vibrant color. For an extra special touch, consider a drizzle of high-quality extra virgin olive oil or a sprinkle of crumbled feta cheese to bring a creamy contrast.
Side Dishes
This recipe pairs beautifully with roasted meats, grilled chicken, or alongside a hearty grain like quinoa or farro. It can also shine as a vegetarian main when tossed with cooked chickpeas or lentils for added protein and substance.
Creative Ways to Present
Try serving it over a bed of wild greens or even stuffed into warm pita pockets with a dollop of yogurt sauce for a fresh, flavorful lunch or casual dinner. The Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe is flexible enough to adapt to whatever style fits your mood or occasion.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen with time, making it an even better next-day side or snack.
Freezing
You can freeze the roasted squash on a baking sheet, then transfer the frozen cubes to a freezer-safe bag or container. They’ll keep well for up to 1 month. When ready to eat, simply thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently in a 350°F (175°C) oven for 10-15 minutes until warmed through and slightly crisp again. Avoid microwaving if you want to preserve the caramelized texture and nutty crunch—it just won’t be the same!
FAQs
Can I use a different type of squash in this recipe?
Absolutely! While butternut squash works beautifully, you can substitute acorn squash, delicata, or even kabocha to bring their unique flavors and textures to this recipe.
How spicy is this dish?
The cayenne pepper adds a gentle kick, but feel free to adjust the amount to your liking. If you prefer less heat, tone it down or omit it entirely for a milder flavor.
Can I replace the hazelnuts with another nut?
Yes! Toasted pecans, walnuts, or almonds all provide lovely texture and nutty notes. Just make sure to toast them to bring out their best flavor.
Is this dish vegan?
Yes, this Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe is naturally vegan, especially if you use maple syrup instead of honey.
Could I make this recipe ahead for a party?
Definitely! Roasting the squash a day before and adding the lemon juice, zest, and hazelnuts just before serving makes preparation easy and stress-free for any gathering.
Final Thoughts
This Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe is one of those dishes that feels like a warm hug from the inside out. It’s vibrant, comforting, and endlessly versatile, making it a quick favorite in any kitchen. Give it a try—you’ll wonder how you ever lived without it!
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Spicy Caramelized Butternut Squash with Lemon and Hazelnuts Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Spicy Caramelized Squash with Lemon and Hazelnuts is a flavorful and vibrant recipe that combines the natural sweetness of butternut squash with a hint of heat from cayenne pepper, the brightness of fresh lemon, and the crunch of toasted hazelnuts. Perfect as a side dish for any meal or a warm, comforting vegetarian option, this recipe is easy to prepare and roasted to perfection for a caramelized finish.
Ingredients
Squash and Seasoning
- 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
Lemon and Nuts
- Zest and juice of 1 lemon
- ½ cup hazelnuts, roughly chopped
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the squash.
- Prepare the Squash: Peel the butternut squash, remove the seeds if necessary, and cut it into 1-inch cubes to ensure even cooking.
- Season the Squash: In a large bowl, toss the squash cubes with olive oil, maple syrup, ground cinnamon, cayenne pepper, salt, and black pepper until they are evenly coated.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper and spread the seasoned squash in a single layer, making sure not to overcrowd the pieces for proper caramelization.
- Roast the Squash: Roast the squash in the oven for 25–30 minutes, turning halfway through the cooking time, until the squash is tender and caramelized on the edges.
- Add Lemon: Remove the baking sheet from the oven and sprinkle the lemon zest and juice over the roasted squash. Gently stir to combine the bright citrus flavors evenly.
- Toast Hazelnuts: While the squash is roasting, toast the hazelnuts in a dry skillet over medium heat. Stir frequently for 5-7 minutes until the nuts are golden and fragrant.
- Combine Nuts and Squash: Add the toasted hazelnuts to the caramelized squash and mix carefully to distribute the crunch throughout the dish.
- Serve and Garnish: Transfer the spicy caramelized squash to a serving dish and garnish with chopped fresh parsley if desired to add a fresh, herbaceous note.
Notes
- You can substitute maple syrup with honey if desired.
- Adjust the cayenne pepper amount according to your preferred heat level.
- For a nut-free version, omit hazelnuts or substitute with pumpkin seeds.
- Use any preferred winter squash if butternut is unavailable.
- Ensure squash pieces are spread out on the baking sheet to promote even roasting and caramelization.
- Fresh parsley garnish is optional but adds a lovely color and freshness.
