Name: Butternut Squash Cappellacci with Sage Brown Butter
Yield: Makes 4 servings
Ingredients: Pasta dough; 1 pound butternut squash, halved and seeds discarded; 2 teaspoons extra-virgin olive oil; 3 tablespoons grated Parmigiano-Reggiano; 1/8 teaspoon grated nutmeg; 1 tablespoon fine dry bread crumbs; 5 tablespoons unsalted butter, cut into pieces; 1 1/2 tablespoons chopped sage; 1/4 teaspoon fresh lemon juice; Equipment: a pasta machine

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Butternut Squash Cappellacci with Sage Brown ButterAndrea Fazzari

These "hats" are a classic dish in Ferrara, where you'll find them filled with a range of different things, from meat to vegetables. In this version, the toasted flavor of the butter and the herbal quality of the sage in the sauce really bring out the nuttiness of the parmesan and butternut squash in the filling.

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