Homemade Pasta in a Brown Butter Sauce with Squash Purée - Eggs.ca

Ingredients

• Butternut Squash Purée 1 butternut squash, cut in half lengthwise and seeds removed 4 tbsp (60 mL) butter, diced 1 tbsp (15 mL) salt 2 tbsp (30 mL) honey
• 1 butternut squash, cut in half lengthwise and seeds removed
• 4 tbsp (60 mL) butter, diced
• 1 tbsp (15 mL) salt
• 2 tbsp (30 mL) honey
• 1 lb (0.5 kg) fresh pasta, cut into 1 inch ribbons, see recipe below (or store bought)
• 1 cup (250 mL) unsalted butter
• ¾ cup (175 mL) pine nuts
• 2 tbsp (30 mL) shallots, finely sliced
• 1 cup (250 mL) hen of the woods mushrooms, roughly chopped (or substitute with your favorite mushrooms)
• 1 tsp (5 mL) sage, thinly sliced
• 2 tbsp (30 mL) chives, finely chopped
• 6 eggs
• 4 tbsp (60 mL) butter, divided
• ½ cup (125 mL) freshly grated Parmesan cheese
• Freshly grated nutmeg to taste
• Salt and pepper
• Pasta Ribbon Dough 3 cups (750 mL) all-purpose flour ½ cup (125 mL) fine semolina flour 12 egg yolks 4 tbsp (60 mL) extra virgin olive oil 6 tbsp (90 mL) cold water
• 3 cups (750 mL) all-purpose flour
• ½ cup (125 mL) fine semolina flour
• 12 egg yolks
• 4 tbsp (60 mL) extra virgin olive oil
• 6 tbsp (90 mL) cold water