Instructions: Preheat the oven to 350 degrees. Season the squash with salt and pepper and place cut side down on a sheet pan. Roast for about 40 to 50 minutes or until flesh is very tender. When cool enough, scoop out the flesh. In a saute pan, saute the ginger in the butter. Add the squash and honey. Check for seasoning.

For ragout, heat a saute pan over medium high heat. Saute garlic in 1 tablespoon of butter. Add the mushrooms. Saute until soft. Season with salt and pepper and deglaze the pan with red wine and soy sauce. Cook until the liquid is partially reduced, then stir in the thyme. Add the rest of the butter and taste for seasoning. Be sure to leave some liquid in the pan.

To serve, layer squash topped with mushrooms. Spoon some mushroom liquid around the plate and garnish with Shiitake Chips and chive batons.

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