Preparation

For the Fall Squash Pasta Bake
• Preheat the oven to 350 degrees.

• Place halved squashes cut-side down in a shallow baking dish and add ¼ inch water to pan. Bake 30 to 40 minutes, until a knife easily pierces the skin. Let cool.

• Meanwhile, toss the butternut squash with salt and pepper, 2 tablespoons chopped sage and enough oil to lightly coat. Place on a sheet pan and bake until soft and caramelized on the edges. Set aside.

• Use a spoon to scoop out and discard the acorn and spaghetti squash seeds. Scoop the flesh of the acorn squash into a medium mixing bowl and mash. Season to taste with salt and pepper. Set aside.

• In a separate mixing bowl, remove the flesh of the spaghetti squash by flaking and separating the strands with a fork. Season to taste with salt and pepper and set aside.

• In an 8-by-12-inch lasagna pan, pour 1 cup bechamel sauce and cover with a layer of pasta sheets. Add another 1 cup bechamel sauce, then cover with a layer of mashed acorn squash and sprinkle with ½ cup grated cheese and 1 teaspoon sage. Cover with more pasta sheets. Repeat with 1 cup bechamel, the spaghetti squash, ½ cup cheese, 1 teaspoon sage and another layer of pasta. Build the final layer with the remaining 1 cup bechamel, the butternut squash cubes, the remaining 1 cup cheese, the remaining 1 teaspoon sage and pepper to taste.

• Cover with aluminum foil and bake 30 to 40 minutes until the center is hot and the pasta is tender. Uncover and bake another 10 minutes to lightly brown the top. Remove from the oven and garnish with chopped sage.

For the Bechamel Sauce
• In a large saucepan over medium heat, melt the butter and whisk in the flour, stirring constantly to make a roux, 3 to 5 minutes. 

• Slowly add the milk, whisking constantly. Simmer 10 to 15 minutes. Season to taste with salt, pepper and nutmeg.