Crispy Butternut Squash Dumplings

Bring a medium saucepan of salted water to a boil for the butternut squash. Once water is boiling, add butternut squash and cook until fork-tender, 7 to 8 minutes. Drain squash and transfer to a food processor. Add just half the parsley, cream cheese, Chinese five-spice powder, and ½ tsp salt to the food processor and blend until smooth, scraping down the sides as needed.

Place dumpling wrappers on a flat surface and fill a small bowl with cold water. Use a tablespoon to place butternut squash filling in the center of each wrapper. Dip your finger in the cold water and wet the rim of each wrapper. Fold dumpling wrappers over the filling and press down to seal, pinching tightly.

Melt butter in a 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 a slotted spoon to transfer toasted nuts and sesame seeds to a small bowl, leaving butter in the skillet. TIP: The nuts and seeds can burn quickly, so reduce heat if necessary.

Increase heat to medium-high. Add half the dumplings to the skillet 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.

Add sliced apple, Champagne vinegar, and a pinch of salt to a medium bowl and toss. Add baby arugula, 1 tsp olive oil, and a pinch of pepper to the bowl with apples. Toss the apple arugula salad to coat evenly. Divide crispy butternut squash dumplings between plates and sprinkle with toasted hazelnuts and sesame seeds and remaining chopped parsley. Serve apple arugula salad on the side. Dig in!