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["Mash, then drain the roasted pumpkin or squash for 1/2 hour in a sieve lined with a paper coffee filter. Preheat oven to 350 degrees. Grease a 10""x""15"" baking sheet.", "In a large mixing bowl stir together (by hand) pumpkin, eggs, oil and both sugars until blended. Add one-third of the orange zest and the remaining ingredients; stir until well-blended, but be careful not to over-mix.", "Spread batter into prepared pan and bake on middle oven rack for 35-40 minutes, or until a toothpick inserted in center comes out clean. Cool completely.", "Combine orange juice/water mixture, a third of the orange zest, the 1 cup sugar and cranberries in a medium saucepan. Bring to boil, then reduce heat and boil gently for 10 minutes, stirring occasionally. Let cool to room temperature.", "In a large bowl combine the ricotta, mascarpone, the 1/2 cup sugar, and remaining orange zest. Using an electric beater, whip the ricotta-mascarpone mixture until thoroughly combined and smooth.", "In a medium bowl, beat the cream until soft peaks form. Gradually fold the whipped cream into the ricotta until the mixture is smooth. Cover and refrigerate.", "To assemble torte, cut cake into four equal-sized rectangles. Place one rectangle onto a serving platter and spread with one-fourth of the whipped filling and drizzle with 1/4 cup cranberry-orange sauce; repeat with remaining layers, filling and sauce (refrigerate extra sauce for another use). Garnish torte with crystallized ginger and walnuts, if desired. Refrigerate until serving, and refrigerate any leftovers."]
