I attempted to swap roasted squash in for the potato in the potato trofie recipe from the book Pasta by Hand. The texture of the dough seemed right, so I started to shape the trofie. I had conveniently forgotten what a slow process shaping trofie was. I decided to just shape enough for a supper side for two, then put the rest of the dough in the fridge. I pondered how to shape rest of the dough so the next morning I turned some into simple gnocchi. When boiled the texture was too chewy and dense. I rolled the rest of the dough into a thin rectangle, then cut it into rustic noodles which gave the relative simplicity and good texture I was looking for. To sauce the noodles I went with a classic brown butter and sage combo, with some pecans to add texture and reinforce the nutty notes from the brown butter and squash. The end result was good, but a bit on the sweet side. I remembered a simple buttered noodle with Manchego cheese recipe from the Toro Bravo cookbook, so I made another batch of noodles and added some grated Manchego for the salty and savory flavors the sauce lacked. Success! Here is that iteration:

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