Prep time 20 minutes Cook time 10 minutes Portion size 6 to 8 Ingredients 1/3 cup (75 mL) butter 1/4 cup (60 mL) pine nuts 12 fresh sage leaves 2 cups (500 mL) roasted pumpkin purée or roasted squash purée, (see Perfect Puree, below) 1/2 cup (125 mL) grated Parmesan cheese 1 egg 1 tsp (5 mL) salt 1/4 tsp (1 mL) ground nutmeg 3 cups (750 mL) all-purpose flour , (approx) Preparation In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers. On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently ro...