Toasty, buttery and a little sweet, hazelnuts are one of my favorite fall flavors, especially with squash and brown butter. Scatter them over a no-knead Kabocha Squash Focaccia with fontina, sage, bacon and honey, or spoon a sage and brown butter hazelnut sauce over Homemade Tortelloni stuffed with kabocha squash and ricotta. In winter, they add crunch to a bright Endive Salad with blood oranges, ricotta and fresh thyme.