Parmesan Cheese Roulade With Roasted Squash and Lacinato Kale | Oregonian Recipes

Ingredients

• 2 pounds butternut squash
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 8 ounces ricotta cheese
• 1 bunch lacinato kale (also known as dinosaur kale, cavolo nero or Tuscan kale)
• 1 tablespoon olive oil
• 1 large shallot, finely chopped (about 1/3 cup)
• 2 cloves garlic, finely chopped
• 2 teaspoons dried sage
• 1 teaspoon fennel seeds, ground in a mortar and pestle
• 1 pinch crushed red pepper flakes
• 1/4 cup water
• Salt and freshly ground black pepper
• 1/4 cup unsalted butter
• 1 teaspoon minced garlic
• 1/4 cup all-purpose flour
• 1 1/3 cup milk
• 1 cup grated Parmigiano-Reggiano cheese
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon plus 1 pinch salt
• 3 eggs, yolks and whites separated
• 1 tablespoon minced fresh chives or parsley