Preheat oven to 425 degrees. Cut butternut squash in half, remove seeds and brush cut sides with olive oil. Place cut-sides down on lightly greased baking sheet and bake uncovered for 30 to 40 minutes or until tender. Cool. Melt butter in skillet and saute onion and garlic. Transfer to a large bowl. Scoop out squash and place in the bowl with ricotta cheese, basil, salt and pepper. Mash to a coarse paste. For each ravioli, place a wonton wrapper on a lightly floured surface. Spoon filling, about the diameter of a 50-cent piece and about 1/4-inch thick, onto the center of the wrapper. Lightly wet the edges of the wonton with the cornstarch mixture. Lay a second wrapper over the filling and press the edges onto the bottom piece. Trim edges with ravioli cutter. Carefully place filled ravioli in a large pot of boiling water, one at a time and stirring very gently. Cook for about four to five minutes. Remove cooked ravioli with slotted spoon and place on plate. Add Lemon Cream Sauce (see recipe) or other sauce and top with Parmesan cheese, tomato and parsley. Serves 4. Comments: Uncooked ravioli can be lightly floured, laid flat until frozen, and then stored in plastic zipper bags. For a tasty treat, rinse the squash seeds, season them with salt and roast in a 350 degree oven until golden brown. Winter squash has "staying power." If placed in a relatively cool location, it will keep for up to a month or so. Types of winter squash and gourds: Turban or butternut squash is firm, has deep orange flesh, and is very sweet and delicious. Also available are winter melon (Chinese bitter melon) or loofah (Chinese okra, silk melon). Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 153 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com