Spicy Caramelized Squash With Lemon And Hazelnuts Recipes

SPICY CARAMELIZED SQUASH WITH LEMON AND HAZELNUTS

Steps:

• 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.
• 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.
• 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.
• 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.

SPICY HONEY-GLAZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 450˚ F. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt. Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.
• Drizzle the squash with the vinegar and top with mint.

HAZELNUT & HONEY ROASTED SQUASH

Steps:

• Place the hazelnuts, butter, honey and shallot in a food processor; cover and pulse until hazelnuts are finely chopped., Place squash in a greased shallow roasting pan; sprinkle with salt. Spread 1/2 cup hazelnut mixture over squash. Bake, uncovered, at 350° for 35 minutes., In a small bowl, combine the apple, lemon juice, cinnamon and remaining hazelnut mixture. Spoon over squash; bake 10-15 minutes longer or until apples and squash are tender.

MARINATED SUMMER SQUASH WITH HAZELNUTS AND RICOTTA

Steps:

• Preheat oven to 300°F. Toss squash and 1 1/2 tsp. kosher salt in a colander; set over a bowl. Let sit 10 minutes, then pat dry with paper towels.
• Toss hazelnuts and 1 Tbsp. oil on a rimmed baking sheet and roast, shaking occasionally, until golden brown, 15-20 minutes. Let cool; crush into large pieces with a measuring cup or glass.
• Smack 3 mint sprigs against your cutting board a few times to release their flavor; mix in a large bowl with garlic, vinegar, sugar, red pepper flakes, and 2 Tbsp. oil; set dressing aside.
• Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high until shimmering. Arrange squash cut side down in skillet, breaking into smaller pieces if needed in order to fit in a single layer, and cook, moving around in pan to ensure even browning, until golden brown on cut side, about 5 minutes. Reduce heat to medium-low, cover (if you don't have a lid use a baking sheet), and continue to cook until very tender, about 15 minutes. Transfer to a cutting board and let cool slightly.
• Cut squash into 2" pieces and toss in reserved dressing to coat; season with kosher salt and black pepper. Let sit at room temperature, tossing occasionally, 15 minutes. Pluck out mint sprigs; discard.
• Meanwhile, zest lemon half into a small bowl, mix in ricotta and remaining 1 Tbsp. oil; season with kosher salt. Hang on to that lemon.
• Spread lemon ricotta over platter. Top with squash and their juices. Squeeze reserved lemon over. Pull leaves from remaining mint sprigs (you want about 1/4 cup). Scatter mint and hazelnuts over squash. Drizzle generously with oil and sprinkle with sea salt. Serve with toast.