Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine squash, evoo, salt, pepper and thyme into a stainless-steel bowl.
Gently toss together well to thoroughly coat the squash with the marinade.
Spread squash in a single even layer onto parchment lined sheet trays.
Roast in a preheated 400°F oven until tender, about 10 minutes.
Remove from the oven. Cool completely.
Place squash and eggs into a cambro (for use with an immerson blender) or into a vitamix blender.
Blend, while constantly attended, until thoroughly combined and smooth.
Place flour into the bowl of a stand mixer fitted with a hook attachment.
While mixing on low speed, carefully add squash mixture into the flour.
Continue mixing until the dough forms into a cohesive ball, about 4-5 minutes. The dough should yield slightly when poked.
Wrap the dough tightly in plastic. Cover, label, date and store refrigerated.
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