Flour, for dusting
One 9-inch store-bought rolled pie crust, such as Pillsbury
1/4 cup heavy cream
6 ounces butternut squash, peeled, halved and thinly sliced crosswise 1/8-inch thick
3 tablespoons chopped mixed fresh herbs, such as thyme, rosemary and sage
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
2 tablespoons unsalted butter
4 ounces cremini mushrooms, stems removed and thinly sliced
3 ounces oyster mushrooms, stems removed, and torn or thinly sliced
3 cloves garlic, minced
Pinch freshly ground black pepper
1/2 cup full-fat ricotta
1 lemon, zested
2 tablespoons grated Parmesan
2 tablespoons shaved Parmesan
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