Chef Kevin Maxey of Craft in the W Hotel, Dallas
Yield: Serves 4
1 Roasted Kabocha squash, seeds removed
2 Tablespoons extra virgin olive oil
1/4 cup grated parmesean
1/4 cup grated nutmeg
Salt and pepper
2 8-inch by 3-foot sheets fresh pasta dough
1/4 cup chestnut honey
4 Tablespoons butter
8 leaves sage
2 Tablespoons parmesan
Cracked black pepper
Combine roasted squash with olive oil, parmesan and nutmeg and season with salt and pepper. Cut pasta into squares and make tortellini with 1 Tablespoon of filling per tortellini. Poach tortellini in salted, boiling water. Heat chestnut honey in a saute pan until it darkens just slightly and add butter, sage leaves and parmesan. Add the poached tortellini and gently toss to coat. Serve with additional cheese grated on top and fresh cracked black pepper.