Recipe - Butternut Squash Filling

5 ounce Butternut squash; peeled and
seeded
2 tablespoon Unsalted butter
Nutmeg
Salt
2 One half tablespoon Parmigianoreggiano 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 1520 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 recipeludigest Volume 01 Number 533 by Kj375 Kj375@aol.com on
Jan 15, 1998