Crispy Butternut Squash Dumplings

Bring medium saucepan of salted water to a boil. Add butternut squash and cook until fork-tender, 7 to 8 minutes. Drain and transfer to food processor. Add just half the parsley, cream cheese, Chinese five-spice blend, and ½ tsp salt to food processor and blend until smooth, scraping down sides as needed. (4-serving meal: use 1 tsp salt)

Place dumpling wrappers on clean work surface and fill small bowl with cold water. Place 1 tbsp butternut squash filling in center of each wrapper. Dip finger in cold water and wet rim of each wrapper. Fold dumpling wrappers over filling and press down to seal, pinching tightly.

Melt butter in large nonstick skillet over medium heat. Add hazelnuts, sesame seeds, and a pinch of salt. Cook, tossing frequently, until fragrant, 2 to 3 minutes. Use slotted spoon to transfer toasted nuts and sesame seeds to small bowl, leaving butter in skillet. (TIP: Reduce heat as needed to prevent nuts and seeds from burning.)

Increase heat to medium-high. Add just half the dumplings to skillet with hazelnut butter and cook until browned and crispy, 2 to 3 minutes. Flip dumplings and cook for 1 minute. Add ¼ cup water, reduce heat to medium, and cover. Steam dumplings until tender and water has evaporated, 3 to 4 minutes. Repeat with remaining dumplings. (TIP: Work in batches for 4-serving meal.)

Combine apple, vinegar, arugula, 1 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Divide crispy butternut squash dumplings between plates and sprinkle with toasted hazelnuts and sesame seeds and remaining parsley. Serve with apple arugula salad. Dig in!