Turkey Picatta on Pumpkin Puree

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Pumpkin Puree:

2 pounds fresh pumpkin, seeds removed and cut into chunks

1 cup water

4 tablespoons unsalted butter, cut into pieces

2 tablespoons dark brown sugar

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground ginger

Turkey Piccata:

12 sage leaves

1 tablespoon chopped fresh sage

2 pounds turkey breast, cut into 12 slices, each 1/3-inch thick

Freshly ground pepper

1/4 pound prosciutto (6 long, thin slices, cut in half)

Salt

All-purpose flour

2 tablespoons vegetable oil

1/2 cup port

1 cup chicken or turkey stock

1 1emon, juiced

2 tablespoons unsalted butter

Cranberry Catsup, recipe follows

Cranberry Catsup:

1 pound fresh cranberries, rinsed

1/2 small onion, diced

1/4 cup plus 1 tablespoon packed brown sugar

1/2 cup cider vinegar

Zest of 1 medium orange, chopped fine

1 large garlic clove

1 1/2 teaspoons salt

1 teaspoon pickling spice