Ragout of Assorted Squashes

Directions

1. Preheat oven to 400 degrees. Toss Kabocha, butternut, acorn and Hubbard squash pieces with enough olive oil to coat then season with salt and pepper. Spread in one layer on sheet pan and roast in the hot oven until tender. Place the zucchini and yellow squash into a skillet with more olive oil and cook until soft, stirring often then season with salt and pepper. Place spaghetti squash cut side down in the baking dish and pour a little water into the bottom. Bake until soft then remove and carefully remove the meat with the tines of a fork. Season spaghetti squash meat with olive oil and salt and pepper. To serve, spoon some mushroom sauce at the bottom of each serving plate or bowl. Place a dollop of spaghetti squash in the center and some curried carrots alongside. Place the cooked squash around the perimeter then drizzle with Fustini's Basil olive oil and some toasted hazelnuts.
2. Combine butter, curry powder and olive oil. Place carrots in a medium-size pot and cover with cold water. Place the pot over moderate heat and bring to simmer. Once simmering, turn heat to low and cook until just hot. Drain well then add the curry butter and stir to coat. Season with salt and white pepper.
3. Place butter and olive oil in a large skillet over moderate heat. Add mushrooms and cook until all liquid is gone, stirring often. Add stock and bring to simmer. Simmer until reduced by one third then puree in the blender. Season with salt and pepper.