Entree
2 - 4 servings
50 minutes
50-60 minutes
Chef Chris Faulkner
1 whole Gold Nugget Squash
1¾ cup All-Purpose Flour
1 teaspoon Hazelnut Butter
1 pinch Black Pepper
1 pinch Ground Nutmeg
1 pinch Garlic Powder
Preheat oven to 350 degrees F. Cut squash into quarters, remove seeds and place in a baking dish with ½ cup of water.
Cover and bake until tender (50 to 60 minutes). Let cool and mash flesh. Set aside.
In a large bowl, combine ¾ cup of squash with remaining ingredients to form a soft dough. Turn out onto a floured board & knead until smooth and pliable like a firm bread dough.
Place in a bowl, cover with plastic wrap and let rest for at least 30 minutes. Shape and cook dough as desired.
