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1
Peel and dice the butternut squash. Toss with salt, pepper, and olive oil. Place pieces on a cookie sheet covered in tinfoil with non-stick spray and roast at 400F for 40 minutes, or until squash is tender.
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2
About 10 minutes before the squash is done, melt the butter in a Dutch oven over medium heat. Add the onions, celery, carrots, and stir for 2 to 3 minutes. Stir in the thyme and oregano.
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3
Add the garlic and cook for an additional 5 minutes.
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4
Add the chopped roasted butternut squash and about 1/4 of the beans with their liquid. Mash this mixture together and then add the rest of the beans to the Dutch oven.
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5
Pour in the white wine, and add a bit of water if you think it needs to be thinner. Reduce heat to low, and simmer while you make the bechamel.
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6
In another pot, melt the butter for the bechamel. Over medium heat, add the flour and whisk until smooth. Stir regularly until the mixture turns golden brown, about 6 to 7 minutes.
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7
Heat the milk in a separate pan until it is just about to boil. Whisk the milk into the butter mixture until the sauce is smooth.
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8
Bring to a boil and cook for 30 seconds longer. Remove from the heat and season with salt and nutmeg.
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9
To assemble: Preheat the oven to 375u00b0F.
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10
Brush a 9-by-13-inch glass baking dish with melted butter.
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11
Layer the ingredients in this order: bechamel, pasta, butternut squash filling, and cheese. You should make 3 to 4 layers of pasta, finishing with bechamel and 1/4 cup of the mozzarella and ricotta sprinkled over the top.
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12
Bake in the oven for 45 minutes, until the top is golden brown and bubbling.
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13
Remove from the oven, allow to cool for 20 minutes, slice, and serve.
