Spicy Caramelized Squash With Lemon and Hazelnuts

Name: Spicy Caramelized Squash With Lemon and Hazelnuts
Total time: 50 min
Ingredients: 1 (3- to 4-pound) winter squash, such as kabocha, red kuri or butternut; 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 freshly ground black pepper; 3/4 cup hazelnuts, coarsely chopped (no need to remove the skins); Flaky sea salt; 1 lemon

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Total: 50 minutes

Servings: 9

Cost: $4.77 /serving

Author : Alison Roman

fall winter hazelnut

Spicy Caramelized Squash With Lemon and Hazelnuts

Ingredients

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1 (3- to 4-pound) winter squash, such as kabocha, red kuri or butternut1/3 cup olive oil, plus more for drizzling1/4 cup maple syrup, plus more for drizzling1 tablespoon hot smoked paprika2 teaspoons red-pepper flakesKosher salt and freshly ground black pepper3/4 cup hazelnuts, coarsely chopped (no need to remove the skins)Flaky sea salt1 lemon

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Instructions

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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.