Name: Orecchiette with Squash, Chiles, and Hazelnuts
Yield: Makes 4 servings
Ingredients: 1/4 cup blanched hazelnuts; 12 ounces fresh orecchiette or other fresh or dried small pasta; Kosher salt; 2 tablespoons olive oil; 1/2 small butternut squash, peeled, cut into 1/2" pieces (about 2 cups); 2 garlic cloves, thinly sliced; 1/2 teaspoon crushed red pepper flakes, divided; 1/4 cup (1/2 stick) unsalted butter, cut into pieces; 1 tablespoon fresh lemon juice; 1/4 cup grated Parmesan plus more for serving; 4 tablespoons torn fresh mint leaves, divided; Freshly ground pepper

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Photo by Christopher Testani

There are two hits of chile in this dish. It's used early on to infuse the oil, where it mellows. The sprinkle added at the end is more "precocious," says Krajeck. "It's not in every bite, but when it hits you, it makes a big impact."

Recipe notes

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Recipe notes

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