Description
This spicy caramelized squash recipe combines tender roasted butternut squash cubes with a sweet and spicy glaze of maple syrup, cinnamon, and cayenne pepper. Finished with fresh lemon zest and juice, along with toasted hazelnuts for crunch and optional parsley garnish, this dish offers a delightful balance of flavors and textures perfect for a flavorful side or light main course.
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 Oven. Set your oven to 425°F (220°C) ensuring it reaches the optimal temperature for roasting.
- Prepare Squash. Peel the squash, remove seeds if necessary, and cut into uniform 1-inch cubes for even roasting.
- Toss Squash with Seasoning. In a large bowl, coat squash cubes with olive oil, maple syrup, cinnamon, cayenne pepper, salt, and black pepper, mixing until evenly covered.
- Arrange on Baking Sheet. Line a baking sheet with parchment paper and spread the seasoned squash in a single layer to avoid overcrowding and ensure caramelization.
- Roast Squash. Roast in the preheated oven for 25–30 minutes, turning halfway through, until squash is tender and golden brown with caramelized edges.
- Add Lemon Flavor. Remove from oven and sprinkle lemon zest and juice over the warm squash, gently stirring to combine flavors.
- Toast Hazelnuts. While squash roasts, toast hazelnuts in a dry skillet over medium heat, stirring frequently for 5–7 minutes until they are golden and fragrant.
- Combine Hazelnuts and Squash. Add toasted hazelnuts to the roasted squash and mix carefully to distribute evenly.
- Garnish and Serve. Transfer the mixture to a serving dish and garnish with chopped fresh parsley if desired, then serve warm.
Notes
- You can substitute maple syrup with honey for a different natural sweetness.
- Adjust cayenne pepper amount to control the spice level according to taste.
- To save time, pre-toast hazelnuts ahead of cooking.
- Use any winter squash variety if butternut is unavailable.
- For a nut-free option, omit hazelnuts or substitute with pumpkin seeds.
