Roasted Squash with Brown Butter and Hazelnut Gremolata

Ingredients:

• 1 medium-size winter squash (butternut, delicata, acorn, or kabocha would all be great—I prefer the last 3 because you don’t have to peel them!)
• olive oil
• salt
• 4 tablespoons unsalted butter

FOR THE GREMOLATA:

• 2 cloves garlic
• 1 small bunch parsley, chopped (about ½ cup)
• ¼ teaspoon chili flakes
• ¼ cup toasted hazelnuts
• zest of 1 small lemon

Instructions:

1. Preheat the oven to 400°F.
2. Cut the squash in half and remove the seeds and pulp. Slice them into nice even half-moons/wedges and spread evenly on a parchment-lined baking sheet. Toss generously with olive oil and salt. Roast in the oven for about 30 to 40 minutes depending on the size of the squash pieces. (Be sure to rotate the pan halfway through the cook time for even browning.)
3. While the squash roasts, prepare the gremolata. Start by mincing the garlic, then add the parsley, chopping it right in with the garlic. Add the toasted hazelnuts and roughly chop. Add a pinch of salt, the chili flakes, and the lemon zest and give it another rough chop to combine.
4. Cook the butter in a small saucepan over low heat until just browned but not burned.
5. Transfer the squash to a serving dish, pour over the brown butter, and top it with the gremolata.

https://goop.com/recipes/roasted-squash-with-brown-butter-hazelnut-gremolata/

Choco-Hazelnut Muffins

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 7 ounces chopped bittersweet chocolate
• 1 cup chopped toasted hazelnuts (the CSA hazelnuts are not toasted-- here is how to do it!)
• 1/4 cup natural unsweetened cocoa
• 2 tablespoons instant espresso
• 3/4 teaspoon salt
• 2/3 cup buttermilk
• 2/3 cup vegetable oil
• 3/4 cup sugar
• 1/2 cup chocolate-hazelnut spread, such as Nutella
• 2 eggs
• Raw sugar

Instructions:

1. Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, bittersweet chocolate, hazelnuts, unsweetened cocoa and salt. In a large bowl, whisk the buttermilk, oil, sugar, chocolate-hazelnut spread and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.
2. Divide the batter among the liners (fill about three-quarters); top each with 1/2 tsp. raw sugar. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

https://www.rachaelraymag.com/recipe/chocolate-hazelnut-muffins