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1
Preheat oven to 350F.
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2
Cut tops off pumpkins, and set aside.
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3
Scrape out seeds, and discard them.
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4
Place pumpkins on a baking sheet, and roast them until tender, about 30 minutes.
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5
Remove them from oven, scrape out all flesh from 4 pumpkins and transfer flesh to a bowl.
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6
Discard shells.
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7
Remove most of flesh from remaining 6 pumpkins, and transfer to a bowl, reserving shells for further baking.
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8
Heat a large skillet over medium-high heat, and when it is hot, add 1 tablespoon butter.
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9
Add onion, and saute it for 2 minutes.
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10
Add brown sugar, and cook for 2 minutes more, stirring occasionally.
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11
Add pumpkin flesh, and stir it well.
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12
Add broth, and bring mixture to a boil.
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13
Reduce heat to medium, and cook until pumpkin starts to fall apart, for about 10 to 12 minutes.
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14
Add 1/2 cup almonds, transfer to a blender or food processor and puree.
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15
Add remaining 3 tablespoons of butter, salt and pepper.
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16
Return mixture to skillet, and reheat it.
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17
Bring a large pot of water to a boil over high heat, add lasagna sheets and cook them until al dente, for 3 to 4 minutes.
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18
Remove lasagna from heat, and drain.
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19
Place sheets in skillet with pumpkin sauce, and toss.
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20
Using tongs, remove sheets, and place them in bottom of shells.
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21
Spoon sauce over lasagna, and sprinkle one-quarter of remaining almonds and one-quarter of amaretti, Parmesan cheese and mascarpone over top.
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22
Repeat until pumpkins are filled, or all ingredients are used up, with a final layer of almonds, amaretti, Parmesan cheese and mascarpone.
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23
Bake for 15 to 20 minutes.
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24
Meanwhile, place cider and maple syrup in saucepan, and bring to a boil over high heat.
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25
Reduce heat to medium, and cook until mixture has reduced to one-third and has a sticky, syrupy consistency, about 15 minutes.
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26
Add butter, salt and pepper, and set aside.
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27
Drizzle cider-maple syrup sauce over individual pumpkins, and serve.
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28
Wine Suggestions
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29
Sweet pumpkin?
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30
Almonds?
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31
Amaretto?
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32
Apple cider?
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33
A rich-tasting but refreshing, medium-bodied and delightfully smooth chardonnay that would go well with this dish is the Pumari Chardonnay from California.
