3 cups of mashed butternut squash, 3 -3 ½ c flour, 3 T butter & salt & pepper & ½ cup parmesan cheese. Bake a 2 pound butternut at 350 (until fork tender). Scoop out the center, add flour, one cup at a time, mixing with a fork until it’s moist until combined.. this dough should be soft not too wet/not too dry, so you may not use all the flour. Roll the dough into a log. Cut into 1 inch pieces. Boil for 5 min. Sautee in the butter and 2 fresh sage leaves & top with ½ c parmesan cheese & salt & pepper.