This was fantastic. A simple egg pasta with a sweet, and savory sauce. It has taken me ages to get this up, but this was my thanksgiving meal. I had a few other side dishes, but this was my main dish. The pasta was simply pasta and eggs, blended in the food processor, then placed in the fridge for an hour. I rolled out the dough, and I cut it in crazy rectangles. I put it in my water and let it cook for a bit. The acorn squash roasted away in the oven for 30 minutes. While this was going I took some butter and garlic, let it go in my pan until it was filling the kitchen with its wonderful smells. I scrapped squash out and added it to the pan. Then I thinned it out with half and half and some veggie broth. 
I drained the pasta and combined it with the squash in the pan. After allowing them to come together, I added salt and pepper to season, and then some freshly ground nutmeg on top.
It may be one of my new favorites, though I will say that I will probably thin the sauce a bit more next time. I would give you my actual measurements, but I have no idea what they are.... sorry. I don't tend to measure unless I'm following a recipe or baking.
