Butternut Squash Filling Recipe

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   1.

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   Grate the butternut squash.

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   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.

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   It should break down into a smooth mass.

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   Mix must be cooked till it is thick.

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   2.

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   Remove from the heat and stir in nutmeg, salt and cheese.

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   The filling can be made 2 days in advance, and refrigerated.

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   Hot before using to stuff pasta.

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    NOTES :**

* Per serving · 4 servings · Values may vary.

No additional tips available.