Orecchiette with Squash, Chiles, and Hazelnuts

Ingredients

• 0.5 small butternut squash peeled cut into 1/2" pieces ( 2 cups)
• 2  garlic clove thinly sliced
• 0.3 cup hazelnuts 
• 4 servings kosher salt 
• 1 tablespoon juice of lemon fresh
• 4 tablespoons mint leaves fresh divided
• 2 tablespoons olive oil 
• 12 ounces orecchiette fresh
• 0.3 cup parmesan grated plus more for serving
• 4 servings pepper freshly ground
• 0.5 teaspoon pepper red divided crushed
• 0.3 cup butter unsalted cut into pieces ()

Equipment

• frying pan
• baking sheet
• oven
• pot

Directions

1. Preheat oven to 350°F.
2. Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes.
3. Let cool, then coarsely chop; set aside.
4. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta).
5. Drain,reserving 1 cup pasta cooking liquid.
6. Meanwhile, heat oil in a large skillet over medium-high heat.
7. Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes.
8. Add garlic and 1/4 teaspoon red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes. Immediately add 1/2 cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until athick, glossy sauce forms.
9. Add pasta to skillet with squash and sauce and toss to coat.
10. Add lemon juice, 1/4 cup Parmesan, 2 tablespoons mint, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt and pepper.
11. Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 tablespoons mint.
12. DO AHEAD: Hazelnuts can be toasted 5 days ahead. Store airtight at room temperature.