I made kabocha squash ravioli tonight! They actually turned out really good and were very simple. I seem to always find myself with extra kabocha squash, so I took the other half of the squash, peeled it cubed it and roasted it at 400 for about 25 min. I mashed it with a potato masher and seasoned it with garlic, cinnamon, nutmeg, thyme and added a bit of water and shredded about 1/4 c of follow your heart mozzerella. This made a cookie dough like consistency and I used vegan wonton wrappers to create ravioli, placing one down, adding about a tablespoon of squash and wetting the edges of the wonton wrapper with my finger. Grab another wrapper, and place on top, careful to secure and squeeze out all air. These can be placed under a damp paper towel as you go along. They only take about 3 min. in boiling water, careful when adding and removing! I served these with a bit of earth balance and olive oil browned with fresh sage until the sage becomes crisp. These were soo good, and pretty simple! Just wanted to share the idea if anyone is looking for dinner ideas! Nice with some sauteed greens too.