Butternut Squash Gnudi, Calabrian Chili, Roasted Pumpkin Seeds, Fried Sage, Parmigiano Reggiano

1. Add squash and garlic cut side down on a sheet tray with oil, salt and pepper. Bake at 400F for 20-30 min until tender. Once slightly cooled, transfer to a blender along with some chicken stock to make a puree. 2. Toss cleaned squash seeds in a bowl with olive oil, salt & pepper. Roast for 15-20 minutes, until golden brown. 3. In a bowl, combine the pressed ricotta, Parmigiano, salt, pumpkin spice, and eggs. Stir well to combine then begin gradually adding the flour until the dough comes together. It should hold its shape but still be slightly sticky. 4. Using your hands, form balls from the ricotta mix to your desire size. Boil the ricotta balls until they float to the top, about 3-5 minutes. 5. Melt butter in a skillet over medium heat. Fry the sage until crisp, then remove from the pan and add the squash puree. Thin it out with some stock as needed to thin the sauce. Toss in the gnudi to coat. 6. Plate the gnudi and garnish with Calabrian chili oil, pumpkin seeds, fried sage, parm and black pepper.