Butternut Squash Cappellacci With Sage Brown Butter

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
227
FAT
59%
CHOL
26%
SOD
5%

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Ingredients for 4 servings

Pasta dough

1 pound butternut squash, halved and seeds discarded

2 teaspoons extra-virgin olive oil

3 tablespoons grated Parmigiano-Reggiano

1/8 teaspoon grated nutmeg

1 tablespoon fine dry bread crumbs

5 tablespoons unsalted butter, cut into pieces

1 1/2 tablespoons chopped sage

1/4 teaspoon fresh lemon juice

Equipment: a pasta machine

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