Terrine of Butternut Squash and Egg Noodles

Serves 12 as a side dish
Working time: 30 minutes
Total time: 1 hour and 15 minutes

10 oz. wide egg noodles
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground corriander
1 tsp. ground allspice
freshly ground pepper
1 large butternut squash (about 2 1/2 lb.) peeled and halved and seeded.
2 tblsp. safflower oil
1 onion finely chopped
1 egg and 3 egg whites, lightly beaten
1 tbp. unsalted butter

Preheat oven to 350 F. Combine salt, spices and some pepper in a small bowl. Brush the squash pieces with 1 tablespoon of the oil and arrange them in a single layer on a baking sheet. Sprinkle the squash with half of the spice misture and bake until soft-ened - about 15 minutes. Leave the oven on.

While the squash cooks, bring 2 quarts of water with 1 teaspoon of salt to a boil. Pour the remaining tablespoon of oil into a skilel over medium heat. Add the onion and some pepper and cook, stirring frequently - about 7 minutes.
Add the noodles to the boiling water and cook them until they are almost al dente- about 7 minutes.
Drain noodles and return them to their post. Add the egg whites to the noodles along with the remaining spice mixture. Add the butter, 1/4 cup of water and the onion, and stir until the butter is melted.

Butter a loaf pan. Line the bottom and the sides of the pan with squash slices, covering all surfaces completely; resereve about one third of the slices for the top. Add the noodle mixture and press it down to make it compact. Arrange the reserved squash slices evenly over the top and cover them with a piece of wax paper. Put a heavy, flat bottomed object such, as a ovenproof skillet, on top of the wax paper to weight the contents down, then bake the terrine for 35 minutes. Let terrine stand for 10 minutes before un-molding it.

Present the terrine whole or cut into serving slices.