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For Thanksgiving, Chef Todd English loves to prepare ‘common’ vegetables in an ‘uncommon’ way: shredding Brussels sprouts into coleslaw with mayonnaise, lemon and sometimes chopped truffles, or making pumpkin lasagna, a dish that he prepared at the New York Culinary Experience in early October. The presentation of this delicious and decadently-creamy dish will make your Thanksgiving dinner anything but ordinary. - Yasmin Fahr
For more cooking ideas, check out some of our top lasagna recipes.
For the butternut squash sauce:
Place the squash in saucepan, season with salt and pepper, and add the rosemary and liquids. 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 then add butter. Adjust seasoning and consistency.
For the pumpkin and assembly:
Slice top of pumpkin, scoop out seeds and membranes. Clean seeds and toast separately.
Roast pumpkin in 400 degrees oven for 40 minutes, or until inside meat is cooked [Editor’s Note: a fork inserted inside will pierce the flesh easily]. Remove from the oven, and lower temperature to 350 degrees.
Toss pasta in butternut squash sauce.
Lay one sheet of pasta in sauce on the bottom of the pumpkin. Spread 1-2 tablespoons of mascarpone cheese on top, then sprinkle a thin layer of cookies, almond and parmesan. Continue layering until pumpkin is filled. Top with parmesan and bake 30 minutes. Garnish with watercress.