Spicy Caramelized Squash with Lemon and Hazelnuts
From Alison Roman in The New York Times
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INGREDIENTS
1 (3- to 4-pound) winter squash (e.g. kabocha, red kuri or butternut) 1/3 cup hazelnut 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 Flaky sea salt 1 lemon INSTRUCTIONS
PREP. Preheat oven to 425°. Cut squash in half lengthwise. Remove seeds and pulp. Cut squash into 1 1/2-inch wedges.
TOSS. Toss squash on a rimmed baking sheet with olive oil, maple syrup, paprika and red-pepper flakes. Season with kosher salt and pepper. ROAST. Roast squash on baking sheet until evenly browned and tender, about 45 minutes. Turn each piece over half way through. TOAST. Toast hazelnuts in a small skillet over medium heat, tossing frequently until fragrant and evenly browned (5 minutes). TOP. Transfer squash to serving platter and drizzle with additional hazelnut oil and maple syrup. Sprinkle with hazelnuts, salt, pepper, lemon zest, and lemon juice. ENJOY! |
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