Butternut Squash Lasagna Cups

INGREDIENTS

peeled, seeded butternut squash

1 tbsp

olive oil, for brushing

1 pint

part-skim ricotta cheese (fresh is best!)

large egg

1 tbsp

fresh minced oregano (or 1 teaspoon dried)

2 cloves

garlic, minced

1/4 tsp

red pepper flakes

6 oz

fresh baby spinach

2 tbsp

butter

1 tbsp

chopped fresh sage, plus 12 whole leaves for garnish

2 tbsp

all-purpose flour (rice flour for gluten free)

2 cups

milk, slightly warmed on stove or in microwave (I used 1%)

salt & pepper

1 cup

fontina cheese, freshly shredded

1/2 cup

grated Pecorino or Parmesan cheese, freshly grated

freshly ground nutmeg, for garnishing