Butternut Squash Pasta

1 sm. butternut squash
1 3/4 cup all-purpose flour
1 tsp. hazelnut butter
1 pinch black pepper
1 pinch nutmeg
1 pinch garlic powder

Preheat oven to 350°. Cut squash into quarters, remove seeds, and place in a baking dish with 1/2 cup water. Cover and bake for 50-60 minutes or until tender. Let cool. Mash flesh and set aside. In a large bowl, combine 3/4 cup squash with remaining ingredients to form a soft dough. On a floured board, knead until soft and pliable like bread dough. Place in a bowl, cover with plastic wrap, and let rest for at least 30 minutes. Shape and cook dough as desired.