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- 1 butternut squash (about 2 pounds), look for squash with evenly tick neck
- Salt and pepper
Mushroom filing and sauce
- 1/2 cup butter
- 2 small shallot, minced
- 2 cloves of garlic, minced
- 1.5 pounds cremini mushrooms, sliced
- 1/3 cup white wine
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh basil
- Salt and pepper to taste
- 1/2 cup 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 sate 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 filing, then another piece of squash. For tower stack four pieces of squash with mushroom filing 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 in to a food processor and puree even finer.
- Place sauce pan 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
- Garnish with basil.
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall