|5 ounces||Butternut squash; peeled and seeded|
|2 tablespoons||Unsalted butter|
|2½ tablespoon||Parmigiano-reggiano cheese; freshly grated|
1. Grate the butternut squash. Saute it in the butter over very low heat, preferably in a nonstick pan, being careful that it never burns but gives up its own water as a medium to cook in, about 15-20 minutes. It should break down into a smooth mass. Mixture must be cooked until it is thick. 2.
Remove from the heat and stir in nutmeg, salt and cheese.
The filling can be made 2 days in advance, and refrigerated. Warm before using to stuff pasta.
NOTES : **Adapted from a recipe in "IN NONNA'S KITCHEN" Recipe by: * See Below
Posted to recipelu-digest Volume 01 Number 533 by Kj375<Kj375@...> on Jan 15, 1998
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