Pasticciata di Zucca e Crespelle

Prepare crepes up to 24 hours in advance.

Peel and seed squash; cut into long slices about 1⁄4-in. thick. Brush a sheet pan with melted butter and lay squash slices on top; season and brush with more melted butter.

Roast squash in a 375°F. oven until tender and beginning to caramelize, about 20-30 min.; cool. Roughly mash squash pulp; drain overnight.

Drain ricotta in strainer overnight in the refrigerator.

To assemble: Prepare béchamel sauce. Combine ricotta, goat cheese, and eggs. Stir in 1 cup grated Parmigiano -Reggiano; season with salt and pepper and mix well.

Grease sides of 9x13-in. non-metal baking dish with softened butter. Arrange crepes, side by side, slightly overlapping, to cover sides of baking dish and overhang by 2 in. Cover bottom of dish with more crepes in one layer.

Preheat oven to 400°F. Reserve 1 cup béchamel and 1 cup Parmigiano for topping. Spread about 1⁄3 cup remaining béchamel over bottom layer of crepes; top with some squash and sprinkle with 1⁄4 cup Parmigiano. Continue layering crepes, 1⁄3 cup béchamel, half the ricotta-goat cheese mixture, and 1⁄4 cup Parmigiano. Build two more layers identical to first two. Fold overhanging crepes over top layer; press lightly. Cover remaining filling with crepes. Top with reserved béchamel and Parmigiano.

Cover loosely with foil; prick foil so steam can escape. Bake pasticciata 30 min; remove foil and bake 20-30 min. longer, until browned. Let stand 15-30 min. Cut in squares and drizzle with sage butter.

Whisk eggs until blended. Add milk, water, club soda, and salt; stir to blend. Sift flour into liquid; stir until smooth. Stir in the melted butter. Pour into oiled crepe pan and cook.

Heat butter in a 12-in. sauté pan. Add sage leaves and sauté 2-3 min. Add stock and cook until sauce is emulsified and reduced by 1⁄3. Season.