Butternut Squash and Roast Asparagus Crespelle Torta - SippitySup

Ingredients

• 15 Asparagus spears
• 1 pound peeled & seeded butternut squash cut into 3/4‑inch chunks
• ½ large onion (cut into ¼‑inch dice, about 1‑cup)
• 4 clove garlic (peeled & halved)
• 20 large sage leaves (thinly sliced crosswise)
• 2 tablespoon minced thyme leaves
• 1 pinch freshly ground nutmeg
• ½ cup olive oil
• 1 ¼ teaspoon kosher salt (divided, plus more for seasoning)
• Freshly cracked pepper (as needed)
• 2 tablespoon minced chives
• 15 ounce whole milk ricotta (drained)
• 9 tablespoon unsalted butter (melted and divided)
• 1 ⅓ cup all-purpose flour (divided)
• 3 cup milk (plus more if necessary, divided)
• 3 large eggs
• ¼ teaspoon freshly ground black pepper (plus more for seasoning)
• ½ cup grated Parmesan cheese
• ½ cup Fontina cheese