Pumpkin Purée

1.Cut the squash into wedges and remove the seeds. Put the wedges into a roasting tin, drizzle with olive oil, season and bake until completely tender, about 40 minutes.

2.Discard the skin from the squash. Purée with plenty of seasoning, nutmeg and the mascarpone.

3.Gently heat, then scrape into a warm dish and top with pecorino shavings.