Preheat the oven to 200ºC

Line the baking tray with parchment paper

Fit the Spiral dough tool to the machine

Place the first item of Ingredients 1 (butternut squash halves) on the baking tray

Drizzle with the second item of Ingredients 1 (olive oil)

Roast at 200ºC for 50-60 minutes

Remove from the oven and let cool

Remove the seeds then collect the pulp, mash it with a fork and let cool completely

Place a large frying pan over a medium-high heat

Add the first item of Ingredients 2 (olive oil) into the frying pan

Heat until hot

Add the second item of Ingredients 2 (chicken breast) into the pan

Cook on both sides for a few minutes until browned

Transfer to a plate and set aside

Add the first two items of Ingredients 3 (onion, garlic) into the pan

Cook for a few minutes until translucen

Add the next item of Ingredients 3 (flour) into the pan

Cook for 2 minutes until coated

Pour the third item of  Ingredients 3 (chicken stock) into the pan

Stir until combined

Transfer the chicken back into the pan

Simmer for 12 minutes until cooked through

Chop the chicken with a knife and fork

Add the remaining Ingredients 3 (pesto, chopped basil, nutmeg, mascarpone)

Stir to combine, let cool and set aside

Add Ingredients 4 (flour, eggs, egg yolks, salt) into the Mixer bowl

Attach the Mixer bowl to the machine and fit the splash guard

Knead on speed 1 for about 3 minutes until the dough begins to form

Knead on speed 2 for 7 minutes until a smooth dough is formed

Add a little water if the dough is too dry, be careful not to soften the dough too much

Wrap the dough in cling film

Chill in the fridge for 30 minutes

Preheat the oven to 180ºC

Attach the pasta attachment to the machine on the maximum spacing (position 0)

Remove the plastic film from the dough

Pass the dough through the pasta attachment at speed 1

Then fold the dough in half and pass it back through the pasta attachment

Repeat this operation 1 or 2 more times until you get a smooth paste. If you feel it sticking, sprinkle a little flour on it

Then adjust the pasta attachment to position 1 and pass the dough through it

Then switch to position 2 and so on up to position 7

Transfer the dough to a lightly floured work surface

Cut long sheets of pasta about 6 inches long

Spread a layer of mashed butternut squash on each leaf, followed by a generous spoonful of the chicken mixture

Roll the leaves to close them

Carefully line the rolls of pasta in a baking dish

Add the first two items of Ingredients 5 (mascarpone, milk) into a small mixing bowl

Stir to combine

Pour the mixture over the pasta rolls

Sprinkle with the remaining Ingredients 5 (parmesan, pine nuts) over the dish

Bake at 180ºC for 45 minutes until lightly browned

Make sure that the cheese is not browning too much

Cover with kitchen foil if necessary

Serve with an arugula salad