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1
Preheat oven to 375 degrees.
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2
On a sheet pan, place the squash flesh-side down and roast till very tender (about 45 min).
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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 cold slightly, or possibly till you can handle them.
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5
Do not let them cold 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
Fold in the egg, salt and nutmeg.
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8
Then add in the flour and mix till a soft dough forms.
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9
Don't do this in a mixer, it will overwork the dough.
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10
Add in 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 pcs.
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13
Line the pcs up on a floured sheet pan as you work.
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14
At this point you could freeze them on the pan till 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
Do not 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 till ready to use.
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20
To reheat, in a saute/fry pan over high heat add in 1 Tbsp.
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21
of soft butter.
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22
Cook till the butter begins to foam and turn brown.
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23
Add in 2 tsp.
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24
sage leaves and 1 c. of dumplings.
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25
Cook for an additional minute till the dumplings are heated through.
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26
Repeat till you have desired amount of servings.
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27
Plate and top with freshly grated Parmesan.
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28
This recipe yields 6 to 8 servings.
