Then made fettuccine with the leftovers.
Making pasta is not for the faint of heart. If you posses a pasta roller perhaps you disagree, but from where I was sitting (drinking wine and sneaking bits of fresh apple cake), it looked pretty hard.
The results were worthy. Tender noodles (drizzled with sage infused cream sauce) filled with sweet squash abundant with parmesan, cream and a hint of nutmeg.
Thanks to Daniela of Bella Signature Design for the action photos above.
12 oz butternut squash, baked.
Combine all ingredients using the back of a fork to mash the squash. Taste, adjust seasonings. We didn’t use the prosciutto so added extra salt.
Mix flour and salt then add the oil and egg, mixing well to a firm ball. Let rest to relax the dough and roll into thin sheets.
This was a challenge so I couldn't run to the store to buy fresh sage and made do with dried instead. So good that I may have to “make-do” with dried herbs more often.
Combine in heavy pot and bring to a boil; let simmer for as long as it takes to heat your pasta water and cook your pasta. Will reduce to a few tasty tablespoons. Drizzle over hot pasta.