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Extra-virgin olive oil

1 tablespoon salted butter

1 small yellow onion, thinly sliced

Diamond Crystal kosher salt

4 garlic cloves, grated

1 small butternut squash (1 ½ pounds), peeled and cut into I-inch cubes

¼ teaspoon red pepper flakes

¼ teaspoon ground nutmeg

2 large eggs

1 cup (140g) all-purpose flour

¾ cup vegetable or chicken stock

Freshly ground black pepper

1 cup fresh dill, stems removed, coarsely chopped

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1. Set a large Dutch oven over medium heat and add 6 tablespoons olive oil and the butter. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes. Season with a pinch of salt.

2. Add the garlic, squash, pepper flakes, and nutmeg and stir to coat in the fat. Season with another generous pinch of salt. Cover but leave the lid cracked. Cook, stirring every 5 minutes or so, for 20 minutes. In the last

   5 minutes, gently break up the squash, mashing some pieces and leaving some whole.

3. Meanwhile, in a large bowl, whisk the eggs. Add the flour, ½ teaspoon salt, and 6 tablespoons cool water. Whisk together to make the spaetzle batter. Let this sit and thicken for 10 minutes.

4. When the squash is nice and soft, add the stock and simmer for another 5 minutes, stirring occasionally. Turn off the heat but leave the Dutch oven on the burner.

5. Set a large pot of water next to the Dutch oven and bring it to a simmer. Add 1 teaspoon salt. Using a ricer (with the 5mm disk attached) and a spatula, pour the spaetzle batter into the ricer in three rounds. Softly press

   the spaetzle batter out of the ricer with the spatula, watching it drop little dumpling pieces into the simmering water. Cook each round of spaetzle until they all float, 3 to 4 minutes. Use a slotted spoon or spider to skim

   the spaetzle out of the water and transfer directly to the Dutch oven.

6. Once all the spaetzle are in with the squash, add ¼ cup of the cooking water and stir to combine. It should be thick and almost creamy, with large pieces of butternut squash throughout. Taste and season with salt and black pepper, as needed.

7. To finish, add the dill to the Dutch oven and swirl it in. Serve warm.

NOTE: I don't eat poultry, but this recipe also works well with chicken stock, which my meatier friends have told me is a game changer.