INGREDIENTS
1 small
butternut squash
1 serving
olive oil
1 serving
salt and pepper
1 serving
nutmeg
1 lb
ricotta
4 tbsp
butter
20 leaves
sage
1 lb
sausage
2 cloves
garlic
1 tsp
fennel seed
1 cups
chicken stock
1 1/2 cups
aged pecorino
1 lb
tortiglione