Butternut Squash Filling Recipe

• 5 ounce Butternut squash, peeled and seeded
• 2 Tbsp. Unsalted butter Nutmeg Salt
• 2 1/2 Tbsp. Parmigiano-reggiano cheese, freshly grated

1. 1.
2. Grate the butternut squash.
3. Saute/fry it in the butter over very low heat, preferably in a nonstick pan, being careful which it never burns but gives up its own water as a medium to cook in, about 15-20 min.
4. It should break down into a smooth mass.
5. Mix must be cooked till it is thick.
6. 2.
7. Remove from the heat and stir in nutmeg, salt and cheese.
8. The filling can be made 2 days in advance, and refrigerated.
9. Hot before using to stuff pasta.
10. NOTES :**

butternut squash, salt, cheese

Taken from cookeatshare.com/recipes/butternut-squash-filling-96222 (may not work)