Directions
1. Preheat oven to 425 degrees.
2. On a baking sheet, place squash, oil, and 1 teaspoon salt.
3. Season squash (peeled, seeded and cut into 1-inch pieces) with pepper, bake until light gold and tender (about 25 to 30 minutes) and let cool.
4. Turn down oven temperature to 375 degrees.
5. In a medium bowl, mix ricotta, cream, yolks, mozzarella and a pinch of nutmeg. Then, season with salt.
6. In a small saucepan melt butter over medium-high heat. When it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges (about 3 to 4 minutes.)
7. In a separate bowl, mash 1/2 of the squash with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season to your liking with salt and pepper.
8. In a 9-cup baking dish, spread 3/4 cup of ricotta mixture evenly. Place a layer of noodles on top of ricotta mixture.
9. Next, spread 1/2 of the butternut squash mixture over noodles and top with a layer of noodles.
10. Over the noodles, spread 1 cup of ricotta mixture and repeat layering once more (noodles, squash, noodles, ricotta).
11. Once all the layers are complete, sprinkle parmesan over ricotta mixture.
12. Put baking dish on a rimmed baking sheet, and bake until cheese is bubbling (around 30 to 35 minutes.)
13. Let cool for 15 minutes before slicing and serving.
