Buttercup Squash, Sage, and Goat Cheese Ravioli with Hazelnut Brown-Butter Sauce | Bret's Table

Ingredients

• 1 ¼ pound buttercup squash, halved lengthwise and seeded
• 4 – 5 medium shallots, finely chopped (about 1 cup)
• 2 teaspoons chopped fresh sage
• 1 tablespoon unsalted butter
• 4 garlic cloves, minced
• 3 ounces chèvre, room temperature
• Kosher salt and freshly ground black pepper to taste
• 60 wonton wrappers
• ½ cup chicken stock or water
• 1 stick (1/2 cup) unsalted butter
• ½ cup hazelnuts, sliced or slivered almonds
• ½ cup dried cherries or craisins