Gemelli with roasted butternut squash, hazelnut gremolata, and fontina

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This autumnal recipe’s star is the hazelnut gremolata: the chopped condiment packs all of the warmth and spice and heat that we crave when the weather cools.

Gemelli with roasted butternut squash, hazelnut gremolata, and fontina

1 medium butternut squash
Olive oil
Salt
2 cloves of garlic
8 fresh sage leaves
¼ cup toasted hazelnuts
¼ teaspoon chili flakes
Zest of 1 orange
1 pound gemelli
4 tablespoons butter
4 ounces fontina, cubed

Preheat oven to 400 degrees.

Cut the squash in half and remove the seeds and pulp. Peel squash and cube. Toss generously with olive oil and salt. Roast in the oven for about 25 minutes.

While the squash roasts, prepare the gremolata. Start by mincing the garlic, then add the sage and chop it right in with the garlic. Add the toasted hazelnuts and roughly chop. Add a pinch of salt, the chili flakes, and the orange zest and give it one more rough chop to combine.

Cook gemelli according to package instructions in salted water. Save 1 cup pasta water before straining.

While pasta is cooking place the butter in a small saucepan and heat over low until just browned, but not burned.

Add the roasted squash, gremolata, cubed fontina and strained gemelli. Add pasta water if needed.

Serves 4 to 6