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1
Preheat oven to 375 degrees F.
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2
On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes).
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3
At the same time, bake potatoes directly on the rack of oven for 1 hour.
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4
Split the potatoes and allow to cool slightly, or until you can handle them.
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5
Don't let them cool completely.
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6
Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher.
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7
Mix in the egg, salt and nutmeg.
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8
Then add the flour and mix until a soft dough forms.
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9
Do not do this in a mixer, it will overwork the dough.
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10
Add flour by the spoonful if it's still too moist.
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11
Turn out onto a floured board and divide into 8 portions.
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12
Roll out into ropes and cut into 1/2-inch pieces.
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13
Line the pieces up on a floured sheet pan as you work.
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14
At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer.
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15
In a large pot of boiling, salted water gently drop in the dumplings.
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16
Don't overcrowd.
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17
As they begin to float, remove them with a slotted spoon and toss them into an ice bath.
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18
Drain off the water and toss in a little oil.
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19
Store loosely in containers until ready to use.
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20
To reheat, in a saute pan over high heat add 1 tablespoon of soft butter.
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21
Cook until the butter begins to foam and turn brown.
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22
Add 2 teaspoons sage leaves and 1 cup of dumplings.
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23
Cook for an additional minute until the dumplings are heated through.
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24
Repeat until you have desired amount of servings.
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25
Plate and top with freshly grated Parmesan.
