Open-Faced Lasagna with Acorn Squash and Smoked Caciocavallo

Ingredients

• 1 ¹⁄₂ cups "00" flour, plus more for dusting
• 7 tbsp. fine semolina flour
• 9 egg yolks
• 1 tbsp. extra-virgin olive oil, plus more for greasing
• 2 lb. acorn squash, peeled, seeded, and sliced ¼" thick
• 4 tbsp. unsalted butter, melted
• Kosher salt and freshly ground black pepper, to taste
• 12 oz. smoked caciocavallo or smoked mozzarella, thinly sliced
• 1 tbsp. thyme leaves
• 1 (2-oz.) piece parmesan