Roasted Squash Lasagne w. Sage & Shallots for the roasted squash 1 kabocha squash, peeled, s

Roasted Squash Lasagne w. Sage & Shallots

for the roasted squash
1 kabocha squash, peeled, seeded, and cut into ¼ inch slices
3 tablespoons olive oil
pinch sea salt
fresh ground black pepper

Preheat the oven to 425 degrees. Lay the squash slices on a rimmed baking sheet, drizzle with olive oil, turn to coat, and sprinkle on the salt and pepper. Roast squash for 15 – 20 minutes, flipping halfway through, until the edges have browned and the squash is tender.

for the béchamel
6 tablespoons butter
1/3 cup unbleached all-purpose flour
2 cups whole milk, room temperature
2 cups heavy cream, room temperature
¼ teaspoon freshly grated nutmeg
½ teaspoon sea salt

http://www.brooklynsupper.net/2012/12/roasted-squash-lasagna-with-fried-sage-shallots/#.U5S8DssU_IU