butternut squash (about 2 pounds), look for squash with evenly tick neck
Salt and pepper
Mushroom filing and sauce
small shallot, minced
cloves of garlic, minced
cremini mushrooms, sliced
fresh thyme leaves
Salt and pepper to taste
milk or cream
Peel butternut squash, slice neck very thin with mandoline.
Place slices on a baking sheet covered with parchment paper; brush both sides with oil and sprinkle with salt and pepper.
Roast in the oven at 350F for 10 minutes, take out, flip and roast for additional 5 minutes.
Heat butter over medium heat. Add shallot and garlic and saute 1-2 minutes. Add mushrooms, wine, thyme, basil, salt, pepper and cook 8 to 10 minutes, or until softened. Cool.
Pulse mushrooms in a food processor until minced; don’t wash food processor bowl jet.
To assemble ravioli, place one piece of squash followed by a ½ tbsp of mushroom filling, then another piece of squash.
For tower stack four pieces of squash with mushroom filling and last one without.
You can make ravioli or towers in advance, place them on the baking sheet covered with parchment and reheat in the oven; ravioli 5 minutes at 325F and towers for 8-10 minutes.
Mushrooms filing that is left place back into a food processor and puree even finer.
Place saucepan on the stove with 1/2 cup milk or cream add mushrooms, bring to boil and let cook for 2-3 minutes.
That will be your sauce