Hearty yet tender dumplings packed with the nutritional goodness of butternut squash and drenched in a buttery sage sauce.
1 winter squash, such as butternut or acorn, quartered and seeded (about 2 pounds)
2 cups all-purpose flour, plus more as needed
1 tablespoon coarse salt, plus more as needed
1 cup (2 sticks) unsalted butter
5 sprigs fresh sage, leaves removed
Freshly grated Parmesan cheese, for serving
Freshly ground black pepper