Butternut Squash Spaetzle

½   cup pureed cooked butternut squash
2   eggs, lightly beaten
½   cup milk
1   teaspoon salt
1/8    teaspoon nutmeg
¼   teaspoon baking powder
1½   cup  flour

Bring a saucepan of salted water to boil, reduce the heat and let simmer. In a bowl, stir all ingredients together mixing well.  Place a colander over the pan and pour about ¼ of the batter into the colander and press through the holes with a plastic spatula into the hot water. When the Spaetzle start to float to the surface, cover the pan and keep covered until the Spaetzle appear to swell and are fluffy. Remove the dumplings and repeat with the remaining batter. Sauté the Spaetzle in a little butter.  Enjoy!

Servings -  Four