Honey Nut Squash, Hazelnut Apple Cider Reduction, Candied Ginger Gremolata, and Lemon Maple Yogurt — — Ingredients 6-7 honey nut squash, peeled, halfed, cored, and cross-hatched sliced 4 tbsp neutral oil, separated 1/2 cup onion, diced 2 cloves garlic, sliced thinly 1/2 cup chopped hazelnuts 1 cup apple cider 2 tbsp butter kosher salt and pepper — — In large skillet over medium heat, add half the oil. Then add squash to the pan, cross-hatch cut down. Let sear until you start to get good color, and then take out of the pan to rest. Add the rest of the oil back into the pan and add the onion, garlic, and hazelnuts. Let cook for 2-3 minutes until onions and garlic soften. Then add the apple cider to the pan. Turn pan to medium and let reduce for 10 minutes. Then add squash, cute side up to the pan and let cook with the lid on for another 10 minutes until liquid reduces into syrupy goodness and the squash is tender. Once syrupy, add the butter to create more flavor and silkiness. Be sure...