Spicy Caramelized Squash With Lemon and Hazelnuts
Total Time
40 to 45 minutes
Cook Time
40 to 45 minutes
Rating
0 out of 5 stars
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Ingredients
8–10 servings
- 1 (3- to 4-pound) winter squash, such as kabocha, red kuri or butternut
- ⅓ cup olive oil, plus more for drizzling
- ¼ cup maple syrup, plus more for drizzling
- 1 tablespoon hot smoked paprika
- 2 teaspoons red-pepper flakes
- Kosher salt and freshly ground black pepper
- ¾ cup hazelnuts, coarsely chopped (no need to remove the skins)
- Flaky sea salt
- 1 lemon
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Preparation
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 1 1/2-inch wedges.
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.
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.
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.
Step 5
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