Butternut Squash Pasta

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	60 minutes
	Ready In	100 minutes

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Ingredients

1	small	butternut squash
1 3/4	cups	flour, all-purpose
1	teaspoon	hazelnut butter
1	pinch	black pepper
1	pinch	nutmeg
1	pinch	garlic powder

Directions

Preheat oven to 350 degrees F.

Cut squash into quarters, remove seeds and place in a baking dish with 1/2 cup water.

Cover and bake til tender (50 to 60 minutes).

Let cool and mash flesh.

Set aside.

In a large bowl, combine 3/4 cup squash with remaining ingredients to form a soft dough.

Turn out onto a floured board and knead until smooth and pliable like a firm bread dough.

Place in a bowl, cover with plastic wrap and let rest for at least 30 minutes.

Shape and cook dough as desired.

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Member Review

Pineapple And Cucumber Salad - Midsummer Thai Dinner

I served this as a side dish with a coconut chicken curry and Thai spring rolls. It was an amazingly good salad. Everyone asked me for the recipe. I highly recommend it. (I did, however, substitute fresh cilantro for the watercress and I really think that made it.)

Reviewed by pledden