Mashed Pumpkin

1. Cut the pumpkin in half, remove the seeds and threads, and cut into halves again so the half pumpkin becomes two pieces. Place on a roasting tray.
2. Brush with 2 tbsp olive oil and place the sage, rosemary, thyme, red chili pepper, and garlic equally divided in the cavities.
3. Season with salt and black pepper, then drizzle over 1 tbsp olive oil.
4. Roast in the oven at 200°C (400°F) for 1 ½ hours.
5. Discard the herbs and chili, then squeeze out the soft garlic cloves. Scoop out the pumpkin flesh with a spoon and place both the flesh and garlic in a food processor.
6. Add the butter and grated Parmigiano Reggiano.
7. Blend until completely smooth, scraping down the sides as needed.

Fried Mushrooms

1. Slice or tear the mushrooms into medium pieces.
2. Heat up olive oil and melt the butter in a frying pan, then sauté the mushrooms until they develop good color. Season with salt and black pepper.
3. Add the chopped sun-dried tomatoes and continue sautéing for a few minutes.
4. Plate on top of the mashed pumpkin and add some extra grated Parmigiano Reggiano. Enjoy!