Vegan Butternut Squash Ravioli with Mushroom Sage Butter Sauce

I have a new found love for all squash.  Growing up, I was never a huge fan.  Most likely due to the sweet taste of these fall veggies.  But year after year, I have come to enjoy them more and more.  Especially when I roast them!  I love roasting rot vegetables!
 

 I mean, really?  How can you not love vegetables.  I cut this sucker opened and just admired it's natural beauty.  Bright orange, fresh and ready to be loved.  (yeah, i'm a dork.  This has already been acknowledged




So what I enjoy most about this recipe is that they are actually quite delicate and light!  Maybe it is due to the gyoza wrappers that I use???? I'm really not sure why, otherwise.  Usually I cap out at around 3 raviolis, but these are almost like air...

Butternut Squash Ravioli with Mushroom Sage Butter Sauce

 Ingredients: (yields 3-4 servings)
1/2 butternut squash
1 shallot diced
1 garlic clove minced
1/2 tbsp evoo
1 package gyoza wrappers/wonton wrappers (I used the circular ones)
s+p
3 tbsp unsweentend coconut milk (or any nondairy milk)
sauce:
1.5 tbsp vegan butter
1/4 c vegetable broth
1/4 cup sliced mushrooms
2 tbsp chopped fresh sage

Preheat oven 400.  Spoon out seeds in squash thoroughly and lightly oil and season with salt and pepper.  Place on baking dish and bake for about 1 hr.
While baking squash, heat saute pan with evoo and saute garlic and shallot for about 3-5 minutes.  Set aside.  
Once squash is done, allow to cool until you can handle it.  Spoon out squash and put into food processor.  Add in non-dairy milk and season with salt and pepper and blend until smooth.  Transfer your squash puree to the saute pan that holds the cooked garlic and shallots and mix thoroughly.
On parchment paper, lay out your gyoza wrappers (dust with flour if they are not already floured).  Spoon in about 1/2 tbsp in a wrapper and close with another wrapper.  To seal, wet fingers with water and pinch together the edges all the way around.  *make sure you do this with both sides of the ravioli.  Repeat until puree is gone.  For best results, place in freezer until you are ready to boil.  When ready to cook, boil water and cook for about 3-5 minutes.  While you are waiting for your water to boil, start your sauce.  Saute butter on low-medium and add in mushrooms.  Cook for about 3 minutes and add in vegetable broth.  Turn to medium and let reduce slightly.  Add in sage and season with salt and pepper....that's it!
Lightly coat your raviolis with the sauce....trust me, you do not need a lot with this dish!
Enjoy with a nice glass of white wine!