Cut the squash in half through the stem and lay the halves cut side down on the oiled baking sheet.
Bake 50-60 minutes, until easily pierced with a knife.
Remove from oven and set aside to cool. Scoop out seeds and fibers and discard, then spoon the flesh into a mixing bowl. Mash squash with a potato-masher until smooth, then add breadcrumbs, 2 tablespoons Parmesan, honey, thyme, rosemary, chopped sage, and orange zest.
Mix thoroughly and season with salt and pepper.
Warm the olive oil and nut oil over medium heat in a small frying pan and add hazelnuts or walnuts.
Cook, stirring often, about 3 minutes, or until nuts are golden.
Transfer nuts to a plate and set aside.
Melt butter in a medium saucepan until it turns brown and begins to smoke, 3-4 minutes.
Remove immediately from heat, add nutmeg, and set aside.
Place a pasta sheet on a lightly floured work surface.
Spoon mounds of filling on the sheet about 1 1/2 inches apart (the number of mounds you make will depend on the size of the pasta sheets you use).
Lightly mist the mounds with a spray mister filled with water, then place a second pasta sheet over the first, covering the filling mounds, and pressing firmly around the edges and between the mounds to seal.
Using a fluted cutting wheel or knife, cut between the rows of ravioli.
Repeat with remaining sheets of pasta and filling.
Bring a large pot of salted water to a boil.
Add ravioli and cook until tender, 2-3 minutes.
To serve, reheat the browned butter. Drain ravioli and place in warmed serving bowl.
Toss with butter, sprinkle with hazelnuts and 1/4 cup Parmesan.