This deeply caramelized and warm squash dish is a modern update on the typical sweet potato/pumpkin dish. Here, tender but dense chunks of squash are roasted in spicy turmeric oil alongside sweet, chewy dates and bright slices of lemon.
Chile-spiced hazelnuts and turmeric add piquancy to hearty winter squash roasted with sweet dates and lemon slices. The whole affair is drizzled with toasted hazelnuts, bathed in honey and chile flakes, just before serving to add lots of vibrant and bold flavors to the hearty squash. Red- or orange-fleshed squashes like red kuri and kabocha work best here because their skin is edible, but you can also use peeled butternut squash or sugar pumpkin.
Flip the squash pieces over, then scatter the date halves and lemon slices around the squash. Continue roasting until the squash is golden brown in spots and a paring knife easily slides in and out of the thickest pieces and the dates and lemons slices are lightly caramelized, 20 to 25 minutes more. Transfer the baking sheet to a rack and let rest for 5 minutes.
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