2 butternut squash, halved and seeded |
pinch cinnamon |
pinch nutmeg |
1 tablespoon finely chopped orange zest |
2 teaspoons chipotle puree |
1/4 cup finely chopped parsley |
1/4 cup finely grated parmesan cheese |
salt and freshly ground pepper |
4 sheets pasta dough, 12 to 14 inches long by 4 inches wide |
2 eggs mixed with 2 tablespoons water |
chopped chives |
2 sticks unsalted butter |
1/4 cup coarsely ground hazelnuts |
8 sage leaves, chiffonade |
salt and freshly ground pepper |