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Preheat oven to 425°. Toss squash, shallot, garlic, oil, thyme, red pepper flakes , and 4 sage leaves on a rimmed baking sheet until coated. Season with salt and pepper; cover loosely with foil. Bake until squash and shallot are very soft, 35–45 minutes. Transfer to a plate and let cool.
Peel shallot and garlic and discard herbs. Purée squash, shallot, garlic, Parmesan, marscapone, and lemon juice in a food processor until smooth. Scrape into pastry bag fitted with ¼" tip . Lightly dust work surface with cornmeal. Working with 1 length at a time and keeping remaining dough wrapped in plastic as you work, arrange so long side is facing you. Starting 1" from short edge and 2" from long edge closest to you, pipe teaspoon-sized mounds of squash mixture down the length, spacing ¾" apart. Lightly brush water around each mound. Fold the long side closest to you over filling, extending at least 1" past filling, and press down length to seal.
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