Fragrant Indian spices—coriander, turmeric and black mustard seeds—are a wonderful accent for creamy mashed butternut squash. The squash can be roughly smashed until chunky, or thoroughly mashed until smooth.
No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for ten minutes or so before serving.
When making this parfait pastry chef Deanie Fox uses as many as 10 citrus varieties, from yuzu to tangerine. This streamlined version is still sensational, combining puckery lime curd and minty orange-grapefruit salad with light, luxurious white-chocolate mousse.