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| Pumpkin Lasagna Ingredients 1 - 2 lb. sugar pumpkin
7 sheets blanched rosemary pasta (substitute 7 sheets fresh pasta)
1 recipe butternut squash sauce
½ cup mascarpone cheese
¼ cup ground amaretto cookie
¼ cup ground almonds
½ cup Parmesan cheese, grated
1 bunch watercress, for garnish
Directions - Slice top of pumpkin, scoop out seeds and any membrane. Clean seeds and toast separately. Roast pumpkin in 400 degree oven for 40 minutes, or until inside meat is cooked.
- Preheat oven to 350 degrees. Toss pasta in butternut squash sauce. Lay one sheet of pasta in the bottom of the pumpkin. Spread 1-2 tablespoons of mascarpone cheese on top, then sprinkle layer of cookie, almond and Parmesan. Continue layering until pumpkin is filled. Top with Parmesan cheese and bake 30 minutes. Garnish with watercress.
Butternut Squash Sauce 1 Butternut squash
1 bunch rosemary, chopped
Salt and pepper, to taste
2 cups half and half
2 cups heavy cream
2 oz butter
¼ cup maple syrup
Directions - Peel the squash and dice into large pieces. Place the squash in saucepot and add the liquids and rosemary. Slowly cook until the squash becomes soft. Drain off the liquid and reserve. Place the squash into blender. Add just enough liquid to cover blend and add butter. Adjust season and consistency.
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