Spicy Caramelized Squash with Lemon and Hazelnuts

This is the ultimate sweet and salty squash recipe and any squash will work! or even sweet potatoes!
The roasted nuts add texture and the lemon zest keeps it perky!

Ingredients:

3-4 lbs of squash - I use delicata but
kabocha, red kuri or butternut also work.

1/3 cup Olive oil, plus more for drizzling

1/4 cup maple syrup plus more for drizzling

1 tablespoon hot smoked paprika

2 teaspoons red pepper flakes

Kosher Salt and Pepper

3/4 cup hazelnuts coarsely chopped

flaky sea salt

1 lemon

Step 1

Heat oven to 425. cut the squash and remove pulp and seeds. If you like, continue to cut squash into 1/12 inch wedges.

Step 2

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

Step 3

Meanwhile, toast hazelnuts in 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 large serving platter. Drizzle with Olive oil and a bit more maple syrup. Sprinkle with hazelnuts, flaky salt and more pepper. Zest lemon over everything and halve lemon to squeeze over before serving.

Comments

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