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1
In a steamer basket, steam the squash for 10 minutes, or until tender and puree in blender or with immersion blender.
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2
Set aside
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3
Melt the butter in a large skillet over medium heat.
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4
Saute the onion, garlic and thyme until the onion is limp and translucent.
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5
Clean, trim and slice the shiitakes.
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6
Add them to skillet.
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7
Turn the heat up to high, and saute until the mushrooms are soft and golden.
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8
Add the squash puree, chicken broth and cream and season with salt and pepper.
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9
Bring the cream to a gentle simmer, gently tossing the ingredients to mix.
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10
Grate a handful of Parmesan cheese into the sauce and continue to cook until the cream reduces slightly.
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11
Meanwhile, (following the recipe below) cook the spaetzle in abundant boiling salted water until al dente.
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12
Quickly drain the spaetzle and place it in the pan with the sauce.
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13
Add the walnuts and gently toss the pasta with the sauce over low heat just until it has absorbed some of the sauce.
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14
Place the pasta in a serving bowl.
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15
Dust with more Parmesan cheese and serve.
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16
Sift flour into a large bowl.
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17
Add salt.
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18
Make a well in the center.
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19
In another bowl whisk together the eggs and water.
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20
Add to dry ingredients and beat with spatula until smooth and elastic.
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21
Push batter through spaetzle maker into a large pot of boiling salted water and cook, uncovered, just until spaetzle is firm, floats to the top and no longer tastes of raw flour, about 3 to 5 minutes.
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22
Drain spaetzle well before using.
