Pumpkin Lasagna

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10 sugar pumpkins, about 5 to 6 inches round, or small acorn squash

1/4 cup unsalted butter

1 Spanish onion, sliced

1/4 cup light brown sugar

2 to 3 cups vegetable broth

2 cups toasted almonds, finely chopped

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

25 5x5-inch sheets fresh lasagna

1 cup amaretti cookies, ground

1 cup grated Parmesan cheese

1/2 cup mascarpone

2 cups apple cider

2 Tbs. maple syrup

2 Tbs. unsalted butter

1/2 tsp. kosher salt

1/8 tsp. freshly ground black pepper

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