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

Image may contain Plant Dish Food Meal Produce and Vegetable

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

See Related Recipes and Cooking Tips

71 Main Dish Recipes for Your Next Fall Dinner Party
Need a main course for your next dinner party? We have a few ideas.
25 Pasta Recipes for Summer Squash, Winter Squash, and Everything in Between
Between butternut squash forming a silky sauce or chunks of delicata providing a bite to longer noodles, it's a gourd time to be a pasta lover.
16 Ways to Cook With Chile Oil
Whether homemade or store-bought, chile oil will add a welcome hit of heat and flavor to almost anything you cook.
Big, Bold, Bodacious Flavors
These powerfully-seasoned recipes will keep your tastebuds popping and turn up the temperature on an otherwise chilly, dreary day.

Recipe notes

71 Main Dish Recipes for Your Next Fall Dinner Party

25 Pasta Recipes for Summer Squash, Winter Squash, and Everything in Between

16 Ways to Cook With Chile Oil

Big, Bold, Bodacious Flavors