Pumpkin and Caramelised Onion Lasagne, Truffled Walnut and Sage Butter

Preheat the oven to 180°C fan bake.

Pumpkin: Place all the ingredients in a baking dish and season. Cover tightly with foil and roast for 40 minutes until tender. Blitz in a food processor until smooth.

Ricotta: Place all the ingredients in a food processor and blitz until smooth. Season generously.

To assemble: Spread a thin layer of the pumpkin sauce in the base of a large ovenproof dish then cover with lasagne sheets. Spoon over half each of the remaining pumpkin sauce, ricotta, grated mozzarella and the caramelised onions. Cover with a layer of the sliced raw pumpkin and season with salt and pepper.

Repeat to make one more layer ending with the onions and raw pumpkin and leaving some of the onions uncovered. Brush the pumpkin with a little olive oil and season. Top with a good grating of parmesan then cover tightly with foil and bake for 40 minutes. Uncover and rip over the mozzarella. Bake uncovered for a further 15 minutes, or until the top is lightly golden. Leave for 15 minutes then spoon over the truffled butter and crispy sage leaves, if making. 

Caramelised Onions

Ingredients
2 tablespoons olive oil
1 tablespoon butter
3 large brown onions, sliced 1cm
2 cloves garlic, crushed
2 teaspoons finely chopped thyme
sea salt and ground pepper
1 tablespoon brown sugar
2 tablespoons balsamic vinegar

Method
Heat the oil and butter in a sauté pan and add the onions, garlic and thyme. Season generously and cook for 20 minutes, stirring occasionally, until softened.

Add the sugar and vinegar and continue to cook until deeply golden and glossy.

Truffled Walnut and Sage Butter 

Ingredients
100g butter
10 large fresh sage leaves
1/2 cup chopped walnuts
1 teaspoon truffle powder or more to taste (see Cook's note)
Sea salt

Method
Melt the butter in a medium sauté pan. Add the sage leaves, cook until crisp and transfer the leaves to kitchen towels. Add the walnuts, truffle powder and salt to the pan and cook until the butter is nutty and golden brown. Tip into a bowl so the butter doesn't burn. Makes about 1/3 cup.

Cook's Note: Giuliano Truffle Powder is available from good food stores.