Winter squash pasta

I am a self professed pasta lover. If I had to choose between giving up sweets and desserts or pasta, I would give up desserts. I have made my own raviolis but this week was the first time I had made noodles on my own. I am not sure why but there was this image in my head of a huge mess and lots of hours invested. I was so wrong. Making your own pasta is super easy. I played around with a recipe and found that adding a vegetable into the dough was super easy. My 6 year old daughter Maggie has inherited the love for carbs from me, however her love for vegetables changes daily. One day she is snacking on carrots and asking for kale for dinner. The next day she dislikes any and all produce. There is never a day that she says no to noodles though. We made pasta with roasted kabocha squash and it was a huge success. The squash taste is very mild but it adds such a beautiful fresh flavor.I don't think I will ever by store bought again.
Winter Squash Pasta
Ingredients;

• 1 cup roasted winter squash (butternut, pumpkin, acorn or kabocha)
• 1 egg yolk
• 1 egg
• 1/2 tsp salt
• 2 cups flour

Instructions;

• Add the squash, egg yolk, egg and salt to a KitchenAid or food processor. Mix until smooth and blended scraping down edges as needed.
• Add the flour 1/2 cup at a time. Scrape down edges as needed. The dough will come to a ball. 
• Move the ball of dough to a floured surface and knead for about 5 minutes. The dough should become soft and not sticky. Add a little flour at a time if it is still sticky. 
• Wrap the dough in saran wrap at room temperature for 30 minutes. You can keep the dough in the fridge for a couple days after this if you want to wait to use it.
• Divide the dough into 4 sections and cover the ones you are not using with a damp cloth so they do not dry out. If not cooking pasta immediately use a drying rack or place on baking sheets dusted with flour.
• Flatten out your first piece and dust with flour. If you have a pasta maker you can use it. If you do not then use a rolling pin and roll it thin. Make sure the dough does not stick to the surface you are rolling on. 
• If the dough is very long you can cut it in half. Slice long strips through the rolled out dough. I found that a pizza cutter works perfect. 
• Bring a big pot of water to a boil and add the pasta in a little bit at a time. Fresh pasta will only take a few minutes to cook, when all of the pasta floats to the top it will be done. Remove with slotted spoon and serve with your choice of sauce.