Peel, seed, and chop butternut squash into 1-inch pieces.

Smash 1 clove of garlic.

Heat squash, garlic, and 1 cup water in a wide saucepot over medium-high heat.

Cover and cook for 18 to 20 minutes, until squash is very soft.

Drain in a colander.

Return squash mixture to pot and mash with a potato masher or fork until smooth.

Place pot with squash over medium heat and cook for about 3 minutes, stirring constantly, so excess water can evaporate.

Set aside to cool.

Bring a large pot of water to a boil over high heat.

Assemble ravioli: Place 1 tbsp mashed squash mixture in center of each dumpling or wonton wrapper.

With wet fingers, moisten outer edge of each wrapper.

Fold in half diagonally (corner to corner) and seal to form triangle.

Cook stuffed wrappers for 3 to 4 minutes in boiling water.

To serve, place 7 to 8 stuffed wrappers in a dish and top with 1 of Three Sauces.

TOMATO-SAGE SAUCE: Heat oil in a small saucepan over medium-high heat.

Stir in garlic and cook for 1 minute.

Toss in tomatoes, sage, salt and pepper.

Cook for 2 minutes; serve immediately.

ASIAN SAUCE: In small bowl, blend all sauce ingredients with 1/2 cup water.

Serve immediately.

MUSHROOM SAUCE: Heat oil in a medium saucepan over medium-high heat.

Add onion and saute for 2 minutes, until soft.

Add mushrooms, thyme, salt and pepper and cook for another 2 to 3 minutes.

Serve immediately.