Preheat oven to 400F
Cut each squash in half, scoop out seeds and “gunk”. Arrange on a baking sheet, and place 1 tablespoon butter and a pinch of salt in the hollowed out seed cavity of each squash. Roast for about 40 minutes, or until very tender. Remove from oven, allow to cool slightly.
Scoop out the flesh of the squash, puree in a food processor until almost a paste. Transfer all but ⅓ cup of the puree to a bowl, cover and set aside.
In the food processor, combine that ⅓ cup puree with 2 cups of flour and 2 eggs. Blitz for about a minute, or until everything is evenly distributed and crumbly.
Remove the lid of the food processor, and pinch a piece of dough. If it’s sticky, add a little flour and blitz again, adjusting as necessary. When dough feels soft and a little moist, without actually being sticky, you’re good to go!
Dump dough out onto a floured surface, knead for 2-5 minutes, until soft and elastic.
Shape the dough into a ball. Cover with plastic wrap and allow it to rest for 30 minutes, to relax the gluten. Go ahead and make your filling while waiting!