Butternut Squash Cavatelli - The Local Palate

Ingredients

• 1 teaspoon minced shallots
• 1 teaspoon minced garlic
• 1 teaspoon butter
• ½ cup butternut squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 4 caps shiitake mushrooms, sliced
• 1 tablespoon chopped shallots
• 1 teaspoon chopped garlic
• 1 pinch thyme
• ½ cup butternut squash cavatelli (recipe follows)
• 1 teaspoon maple syrup
• 1 tablespoon shaved Parmigiano-Reggiano
• Few drops of lemon juice
• ½ cup chicken stock
• Salt to taste
• ¼ cup blanched brussels sprout leaves*
• 1 large butternut squash
• 1 tablespoon sherry vinegar
• 2 cups all-purpose flour
• Pinch baking powder