Name: Spicy Caramelized Squash With Lemon and Hazelnuts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 pounds winter squash (such as delicata, acorn, or butternut), peeled, seeded, and cut into 1-inch pieces; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons honey or maple syrup; Zest and juice of 1 lemon; 1/3 cup toasted hazelnuts, roughly chopped; 2 tablespoons fresh parsley, chopped

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If you’re looking for a showstopping side that’s anything but ordinary, you’ll fall instantly in love with Spicy Caramelized Squash With Lemon and Hazelnuts. Picture bites of velvety squash roasted until the edges caramelize and crisp, kissed with a gentle heat, bright citrus, and a pop of toasted nuts for crunch. This recipe transforms humble winter squash into a vibrant, flavor-packed centerpiece that fits right in at a holiday feast or an easy weeknight dinner. Even those who claim they “don’t love squash” will be coming back for seconds—trust me, this dish is pure comfort and excitement on a plate!

Ingredients You’ll Need

Spicy Caramelized Squash With Lemon and Hazelnuts Recipe - Recipe Image

Ingredients You’ll Need

This gorgeous Spicy Caramelized Squash With Lemon and Hazelnuts only needs a handful of simple, colorful ingredients—each one bringing its own unique flair to the table. The magic here comes from letting every component shine, from creamy squash to zippy lemon and crunchy hazelnuts.

Winter squash: Use delicata, acorn, or butternut for their sweet flesh and ability to crisp up beautifully in the oven.
Olive oil: Helps the squash roast to golden perfection while adding fruity undertones.
Kosher salt: Enhances all the flavors—don’t skimp here; it’s essential for balance.
Black pepper: Offers a subtle, earthy warmth that lifts every bite.
Crushed red pepper flakes: Brings the gentle but lingering heat that makes this dish memorable.
Honey or maple syrup: Adds a gorgeous glaze and hit of sweetness to complement the spices.
Lemon zest and juice: The secret weapons—lemon zest brightens everything and the juice adds zingy freshness at the finish.
Toasted hazelnuts: Lend rich, earthy crunch and a stunning visual contrast.
Fresh parsley: A final sprinkle for color and an herbaceous lift.

How to Make Spicy Caramelized Squash With Lemon and Hazelnuts

Step 1: Prep Your Ingredients

Start by prepping your winter squash. Peel and seed it (if using butternut or acorn), then cut into generous, 1-inch cubes. Toast your hazelnuts in a dry skillet over medium heat for a few minutes until fragrant, then roughly chop them. Zest and juice your lemon, and chop the parsley. Getting everything ready up front will make the whole process speedy and stress-free—you’ll feel like a kitchen pro!

Step 2: Season and Toss

In a large bowl, combine your squash cubes with olive oil, kosher salt, black pepper, and those all-important crushed red pepper flakes. Don’t be afraid to toss the squash thoroughly; you want every piece glistening and well-seasoned. This is where the groundwork for that crave-worthy flavor gets laid in Spicy Caramelized Squash With Lemon and Hazelnuts.

Step 3: Roast to Perfection

Spread the seasoned squash in a single layer on a parchment-lined baking sheet. Make sure there’s space between the pieces for perfect, even roasting. Pop the tray into a preheated 425°F (220°C) oven and roast for 25 to 30 minutes, flipping the squash halfway through. The high heat coaxes out those irresistible caramelized edges while keeping the squash meltingly tender inside.

Step 4: Glaze and Finish Roasting

Once the squash is caramelized and nearly done, drizzle the honey or maple syrup over the top and gently toss to coat. Return the tray to the oven for a quick 5-minute finish—this last step lets the glaze bubble and create glossy, golden pieces that are nearly impossible to resist.

Step 5: Brighten and Crunch

As soon as the squash comes out of the oven, immediately sprinkle over your lemon zest, squeeze on the juice, and shower everything with the toasted hazelnuts. Give it a gentle toss so every bite gets a little citrus, some crunch, and a waft of irresistible aroma. Transfer the Spicy Caramelized Squash With Lemon and Hazelnuts onto a serving platter and top with a generous handful of fresh parsley.

How to Serve Spicy Caramelized Squash With Lemon and Hazelnuts

Garnishes

Finish your platter with a flourish—more toasted hazelnuts for extra crunch, a final grate of lemon zest for sparkle, and a light dusting of red pepper flakes if you love a little extra kick. The fresh parsley not only adds color but a refreshing lift that ties all the flavors together.

Side Dishes

This dazzling dish pairs perfectly with a wide array of main courses. Try it alongside simply roasted chicken, a juicy seared steak, or as a vibrant part of a vegan feast. It’s especially stunning next to fluffy quinoa or wild rice, both of which soak up the tangy drippings and sweet glaze like a dream.

Creative Ways to Present

For a modern twist, serve Spicy Caramelized Squash With Lemon and Hazelnuts over creamy whipped feta or herbed yogurt as an appetizer with flatbreads. Or scatter the leftovers into a hearty grain salad with arugula and dried cranberries for a second-day delight. The jewel-like appearance of this dish makes it gorgeous in bowls, platters, or even individual ramekins for a dinner party.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is never a guarantee!), store Spicy Caramelized Squash With Lemon and Hazelnuts in an airtight container in the refrigerator. It keeps well for up to 3 days and actually gets even more flavorful as the ingredients meld together overnight.

Freezing

While you can freeze roasted squash, keep in mind the texture may soften a bit upon thawing. For best results, freeze the squash separately from the hazelnuts and parsley. Place cooled squash in a freezer-safe container or zip-top bag, squeezing out as much air as possible. Freeze for up to 2 months.

Reheating

To reheat, spread the squash on a baking sheet and warm in a 350°F (175°C) oven until heated through, about 10 minutes. This will help retain some of that coveted caramelization. Add fresh parsley and hazelnuts after reheating to refresh the flavors and restore the crunch.

FAQs

Which squash variety tastes best in this recipe?

Delicata, acorn, and butternut squash all work beautifully, but delicata’s thin skin means you don’t even have to peel it, which saves time and adds a touch of earthiness. Butternut offers creamy sweetness, while acorn brings a slightly nuttier flavor—so use your favorite, or even mix them together!

Can I make Spicy Caramelized Squash With Lemon and Hazelnuts ahead for a party?

Absolutely! You can roast the squash up to a day in advance. Keep the hazelnuts and parsley separate until just before serving, then toss everything together for the freshest flavor and brightest presentation.

Is there a good nut-free alternative for hazelnuts?

Yes! Toasted pumpkin seeds (pepitas) or sunflower seeds add a similar crunch and a pleasant nuttiness without any tree nuts, making the dish allergy-friendly and equally delicious.

How spicy is this dish?

The spice level is completely customizable. The amount of crushed red pepper flakes gives a pleasant, gentle warmth, but feel free to reduce or increase them depending on your taste, or serve extra on the side for your heat-loving guests.

What else can I serve with Spicy Caramelized Squash With Lemon and Hazelnuts?

This dish is a knockout next to roasted meats or holiday mains, but also shines tossed into salads, grain bowls, or even blended into a soup for a touch of sweet heat. Its versatility makes it a terrific addition to any meal you can imagine!

Final Thoughts

There’s nothing better than sharing a dish that bursts with color, flavor, and texture in every bite—and Spicy Caramelized Squash With Lemon and Hazelnuts delivers big on all three. Give it a spot at your table and see just how fast it becomes everyone’s new favorite side. I can’t wait for you to taste the surprising magic in this jewel-toned, crave-worthy recipe!

Spicy Caramelized Squash With Lemon and Hazelnuts Recipe

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4.5 from 25 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

Indulge in the savory-sweet flavors of this Spicy Caramelized Squash with Lemon and Hazelnuts recipe. This dish features tender winter squash roasted to perfection and finished with a zesty lemon twist and crunchy hazelnuts.

Ingredients

Scale

Winter Squash:

2 pounds winter squash (such as delicata, acorn, or butternut), peeled, seeded, and cut into 1-inch pieces

Seasoning:

3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes

Finishing Touches:

2 tablespoons honey or maple syrup
Zest and juice of 1 lemon
1/3 cup toasted hazelnuts, roughly chopped
2 tablespoons fresh parsley, chopped

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Instructions

Preheat Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss Squash: In a large bowl, toss squash with olive oil, salt, pepper, and red pepper flakes. Spread on the baking sheet.
Roast Squash: Roast for 25–30 minutes, flipping halfway, until caramelized. Drizzle with honey/syrup and roast for 5 minutes.
Finish Dish: Sprinkle with lemon zest, juice, and hazelnuts. Garnish with parsley and serve warm.