1 butternut squash
1/2 c freshly grated parmesan
rosemary (optional)
6 Tbsp. butter
2 eggs
a little freshly grated nutmeg
1 1/4 c plain flour
Segment the squash and scrape out the seeds. Rub with a little oil and roast in a med. oven with a few sprigs of rosemary for about 45 min. until just soft but not browned. Scoop the flesh from the skin. Put a lg. pan of salted water on to boil. Beat the eggs with salt and pepper and mix with the squash, flour, nutmeg and about 2/3 of the parmesan to make a dry dough. The easiest way to do this is using your hands and squeezing handfuls through your fingers. Take a handful of dough and with dry hands roll into a 1/2-in. wide log on a well- floured surface. Cut into 1-in. long sections and when you have a plate full drop them into the rapidly boiling water. They are cooked when they rise to the top. Scoop them out with a perforated spoon and gently fry in a pan with the melted butter until they start to color. Serve with a sprinkling of parmesan and perhaps some chopped herbs. Serves: 4
adapted from Riverford Farms