I had some squash lying around as well as some ricotta from another dish I had made and was thinking that a nice baked dish could be just the ticket. From there I started thinking about pumpkin ravioli and that brought sage into the equation. And then, of course, since I was going to bake the entire thing either sugar (as a carmelized crust) or more cheese (for a savory appeal). I have done it both ways but the savory option tends to win.

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