Open Style Lasagna of Squash and Chestnuts

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Chestnuts:

16 peeled chestnuts

2 tablespoons butter

1/4 cup brandy

1/4 cup chicken stock

Mushroom sauce:

1/2 onion, sliced

2 clove garlic, crushed

1 tablespoon olive oil

4 button mushrooms, sliced

1/4 cup dried porcini mushrooms, soaked in water until soft

1/2 cup white wine

2 cups water

2 sprigs thyme

1/4 cup creme fraiche

8 (2 1/2-inch) round fresh pasta sheets

Olive oil

4 sage leaves

Butternut Squash Puree, recipe follows

Acorn Squash Puree, recipe follows

1 amaretti cookie

Butternut Squash Puree:

 1 teaspoon black peppercorns

 1/2 teaspoon fennel seeds

 2 sprigs thyme

 1 star anise

1 cinnamon stick

 3 cloves

 1 (1-inch) piece ginger diced

 2 quarts water

 2 medium butternut squash, cut in half seeds scooped out

 2 tablespoons mascarpone

 Salt and pepper

Salt and pepper

Acorn Squash Puree:

 2 acorn squash

 2 tablespoons olive oil

Salt and pepper

 Salt and pepper

 4 tablespoons butter

 3 sage leaves, julienne

 4 cloves garlic