Recipe From Celebrity Chef Todd English

SUGAR PUMPKIN LASAGNA WITH GINGER CREAM,
  BROWN BUTTER, & AMARETTI 

Serves 4

Pumpkin Lasagna Ingredients:

½ cup maple syrup
3 tbsp blended oil
10 tbsp unsalted butter
6 ea. sugar pumpkins
1 cup marscarpone
½ cup parmesan cheese
1 tbls chopped parsley
1 tsp fresh grated nutmeg
Extra virgin olive oil 
1 dozen fresh pasta sheets cut in squares (can substitute dry pasta)
1 qt cream
1 ea fresh ginger rough chopped
1 ½ cups ground amaretti cookies
12 sage leaves

Method
1. Core pumpkins and toss with maple, oil, salt and pepper, Roast at 400 degrees for about 40 minutes until cooked, but not to soft. Once cooled, roughly chop the pumpkin into a filling
2. Fold the ricotta and parmesan together and season with salt & pepper, nutmeg, and parsley
3. Blanch the pasta sheets in salted boiling water for a minute, toss with extra virgin olive oil and lay out to cool
4. Start to build the lasagna inside the pumpkin, lay a sheet of pasta followed by pumpkin puree followed by cheese mixture, then amaretti, repeat in layers until the pumpkin is filled.  Finish the top layer with left over grated parmesan. Bake in the oven about 30 minutes until golden brown and bubbling
5. In a saucepan steep the cream with the ginger and let stand 20 minutes, blend the mixture and strain. Reserve
6. Drizzle ginger cream over lasagna & garnish with ground amaretti and sage leaves. Enjoy!

Chef Todd English seduced Boston with his first Olives, and his exuberant brand of cooking, which he calls "interpretive Mediterranean," made him a culinary star. Olives begat more Olives, in Washington, Aspen and Las Vegas. The lounge area and bar at the W Union Square, home of the first New York Olives, have been a magnet for young fun-seekers since the day the hotel opened. The dining-room crowd is fairly sedate, and certainly older, but Olives is a hot ticket. Why? The food is easy to like but hard to respect. Mr. English is the Thomas Wolfe of chefs: no sooner is a thought in his head than it's on the plate. But at least half the time the food at Olives really delivers. Do not look for light, because you won't find it, but it's hard to beat Mr. English for sheer palate-engulfing flavor.