Free-Form Butternut Squash Lasagna

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Los Angeles Times


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3/4 cup flour, plus more for dusting

4 teaspoons olive oil

1 egg

1/2 cup plus 3 tablespoons butter

1 (2-pound) butternut squash, peeled and cut into 1/2 -inch cubes

1 1/2 teaspoons chopped rosemary, divided

1 1/2 teaspoons minced shallots, divided

1/4 teaspoon salt plus more to taste, divided

1/2 cup dry white wine

Freshly ground black pepper

Grated nutmeg

1 cup whole-milk ricotta

Grated Parmigiano-Reggiano

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