Spicy Caramelized Squash With Lemon and Hazelnuts

By Alison Roman

Spicy Caramelized Squash With Lemon and Hazelnuts
Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Amy Elise Wilson.
Total Time
50 minutes
Rating
4(1,549)
Comments
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This ultimate sweet-and-salty squash recipe can be done with most hearty orange vegetables, like sweet potatoes or even carrots (no need to peel any of these). The vegetables are tossed simply with olive oil and something sticky, like maple syrup or honey, and roasted until tender and caramelized. To add some texture back into the mix, the vegetables are finished with toasted nuts and plenty of fresh lemon zest for some perkiness.

Featured in: Alison Roman Cooks Thanksgiving in a (Very) Small Kitchen

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Ingredients

Yield:8 to 10 servings
  • 1(3- to 4-pound) winter squash, such as kabocha, red kuri or butternut
  • ⅓cup olive oil, plus more for drizzling
  • ¼cup maple syrup, plus more for drizzling
  • 1tablespoon hot smoked paprika
  • 2teaspoons red-pepper flakes
  • Kosher salt and freshly ground black pepper
  • ¾cup hazelnuts, coarsely chopped (no need to remove the skins)
  • Flaky sea salt
  • 1lemon
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

205 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 3 grams protein; 447 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. Cut the squash in half lengthwise. Remove pulp and seeds, if you like. Continue to cut squash into 1½-inch wedges.

  2. Step 2

    Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper, and roast, turning each piece once, until both sides are evenly browned and squash is completely tender, 40 to 45 minutes.

  3. Step 3

    Meanwhile, toast hazelnuts in a small skillet over medium heat, tossing frequently until they’re evenly browned, about the color of a good piece of toast, and smell almost like popcorn, 4 to 6 minutes.

  4. Step 4

    Remove from oven and transfer squash to a large serving platter. Drizzle with olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more black pepper. Zest lemon over everything and halve lemon to squeeze over before serving.

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Ratings

4 out of 5
1,549 user ratings
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Comments

phyllis d

do you eat the skin of the squash?

k

Made with kabocha squash, and really enjoyed the unusual combination of flavors. Will definitely make again! Found I needed to flip the squash multiple times and move it high in the oven- it seemed to be starting to burn at 15 mins before I flipped the pieces and moved the sheet higher in the oven. May try at slightly lower temp next time.

Barbara

Made this tonight with a honeynut squash. Used a combo of smoked paprika and berbere instead of hot smoked paprika. Stuck in the oven at 350 because there were pork ribs already roasting at that temp. Skipped the nuts and squeezed lemon (no zest) over. Excellent - and yes, we are eating the skins. We'll make this again.

James

Wow! I can't believe how easy this was, and how flavorful. The richness of the caramelized squash mixed with the cayenne and maple syrup? It gave it a depth of flavor I wasn't expecting. It's given me new hope for butternut squash!

Heather

10 stars. My daughter pulled this together as I was in a full blown Thanksgiving panic and it was amazing! Directions are clear and resulted in an incredibly flavorful dish. We only had an available oven at 375 and it worked great. Still delicious after sitting out for a bit which is crucial for a Thanksgiving side.

Bob

Use Koginut squash

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