Instructions: Bake the squash for 1 hour at 350 degrees. Scoop out flesh, discarding seeds and skin.

Roll the Basic Fresh Egg Pasta dough out to the thinnest setting on a pasta rolling machine.

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a large mixing bowl, mix the squash, eggs, 1 cup of the cheese and nutmeg together until smooth and homogenous. Season with salt and pepper and set aside. Cut the pasta sheets into 3-inch squares. Place 1 teaspoon squash filling in the center of each, fold to form triangles, pressing firmly around all edges. Take 2 further corners and bring together and press firmly to form little "hats." Place capellaci in boiling water and lower heat to high simmer. Cook until tender, about 2 to 3 minutes.

Melt butter in a 12- to 14-inch saute pan and add sage. Carefully drain the pasta and place in the pan with the butter. Warm gently 1 minute and serve. Sprinkle with the remaining cheese and grate amaretti over using a cheese grater.

This recipe yields 4 servings.

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