Recipe Summary test

40 mins
1 hr 35 mins
2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, melt the butter over medium heat. Whisk in the flour and bring to bubble, whisking constantly (do not brown), 2 to 3 minutes. Whisk in about 3 1/2 cups warm stock (reserve a little for the escarole), then whisk in the warm milk. Bring the sauce to a low simmer, whisking occasionally, until thickened, about 5 minutes. Season with salt, pepper and nutmeg.

  • In a large skillet, heat the oil, two turns of the pan, over medium. Add the onion and garlic. Cook, stirring often, until softened, 5 to 6 minutes. Add the escarole; season. Add the remaining 1/2 cup stock and cook, tossing often, until wilted, about 5 minutes; drain excess liquid.

  • Preheat the oven to 375 degrees . Toss the squash and sliced sage; season. (Set 2 cups of sauce aside.) Coat the bottom of a 9-by-13-inch pan or two 8-inch square pans with a layer of sauce. Top with pasta sheets, breaking if needed, to cover in a single layer. Top with about one-third of the squash, one-third of the greens and one-third of the sauce. Repeat layering with the remaining pasta sheets, squash, greens and sauce to create 4 layers of pasta and 3 layers of fillings. Top with reserved sauce; sprinkle with the cheeses. Arrange sage leaves on top.

  • Cover with foil, tenting in the center to prevent sticking. Bake 40 minutes. Uncover; bake until brown and bubbly, 15 to 20 minutes. Let cool 20 minutes before serving.