1 small butternut squash.
½ cup of water.
½ cup of hazelnuts.
1 cup of onions, diced.
1 teaspoon of garlic, minced.
1 tablespoon of olive oil.
½ cup of breadcrumbs.
Preheat your oven to 350°F (180°C).
Cut the squash into quarters and remove the seeds.
Place the squash in a baking dish with the water.
Cover and bake until tender.
Allow to cool, then scrape out the flesh and mash. Set aside.
Increase the oven temperature to 375°F (190°C).
Place the hazelnuts on a cookie sheet and for 7 minutes or until lightly browned.
Allow the hazelnuts to cool, then rub off their skins.
Sauté the diced onion and minced garlic in the olive oil until browned.
Add 1 cup of squash, then cook for 2 minutes over medium heat.
Combine all of the ingredients in a food processor and process until smooth.
Use to fill ravioli; cook as desired.