Butternut Squash Spaetzle

• 6 eggs
• 2 cups milk
• 1 cup butternut squash puree
• Up to 4 cups flour
• Freshly-grated nutmeg
• Salt and pepper
• 1 to 2 tablespoons oil
• 2 tablespoons butter
• 1 tablespoon chopped parsley, for garnish
• 2 tablespoons bread crumbs (optional)

1. In a large bowl whisk eggs, milk and squash.
2. Gradually stir in enough flour to form a thick batter.
3. Season heavily with nutmeg, salt and pepper.
4. Using a rubber spatula, press batter through a colander into a large pot of boiling salted water.
5. When spaetzle float to top, they are done.
6. With a slotted spoon or spider transfer to a bowl filled with ice water, to cool.
7. Drain and toss to lightly coat with oil.
8. Set aside, refrigerated, for several hours, if desired or prepare immediately.
9. Melt butter in a saute pan add spaetzle, and toss until warmed through; add parsley and bread crumbs, if desired and season to taste with salt and pepper.

eggs, milk, butternut squash puree, flour, freshlygrated nutmeg, salt, oil, butter, parsley, bread crumbs

Taken from www.foodnetwork.com/recipes/emeril-lagasse/butternut-squash-spaetzle-recipe.html (may not work)