By Popular Demand
by Susan Simon of the Nantucket Holiday Cookbook
5 Tablespoons unsalted butter
1 Tablespoon pure olive oil
1 onion, coarsely chopped
1 cup dry white vermouth
3 cups 2-inch cubed pumpkin steamed until soft
2 rounded Tablespoons flour
2 cups milk
1 teaspoon nutmeg
1 teaspoon salt
1 rounded teaspoon white pepper
1 lb good quality precooked lasagna noodles
3/4 cup grated Parmesan cheese
10-12 fresh sage leaves
Ina large heavy bottomed skillet, melt 1 Tbsp of the butter with the olive oil over medium-high heat. Saute the onoin until translucent. Reduce heat and add the vermouth and pumpkin. Smash the pumpkin with a spoon to combine with the other ingredients. Keep at a low simmer.
Meanwhilemake the white sauce: In a medium nonreactive saucepan over medium heat, melt 2 tablespoons of the butter. Add the flour and cook for 3 minutes, stirring continuously with a wooden spoon. Add the milk, nutmeg, salt and pepper. Stir continuously until the mixture is slightly thicker than buttermilk. Stir thoroughly combine. Remove from heat.
Preheat an oven to 350degrees. Use 1 tablespoon butter to butter an 11-by-7 1/2 by 2 inch baking dish, then cover the bottom with sheets of precooked noodles. Spread about 1/2 inch of the pumpkin mixture over the noodles and sprinkle with 1 tablespoon of the grated Parmesan over it. Repeat layering until all pumpkin mixture is used, ending with a layer of noodles. Sprinkle with the remaining Parmesan. Scattter the sage leaves over the top. Dot with the remaining tablespoon of butter. Cober with aluminum foil and bake for 15 minutes. Uncover and bake for 15 minutes more or until bubbly at the side and golden on top. Serve immediately.