* 1 medium-sized Squash or Pumpkin
* 3 Pears, peeled and Diced
* 1 whole Garlic bulb, 1 cm of top cut off to reveal the Cloves
* Sea salt and Freshly ground black pepper
* A few Rosemary or Thyme sprigs (optional)
* A gloss of Olive oil
* 500ml veg or Chicken stock, warmed
* A dash of Cream, Mascarpone or crème fraîche (optional)
* A small thumb of Fresh ginger
* A handful of Walnuts, Toasted and chopped

===Method===
* Carve the top off the Squash/ Pumpkin. Scoop out the Seeds. Carve out the flesh inside. Scoop it out with a spoon.
* Roughly chop the flesh. Mix with the Pear. Season. Toss on a Baking tray, with the Pumpkin/Squash and Garlic. Gloss with Olive oil. Tuck in some Rosemary/Thyme sprigs. Roast for 1hr or till the pumpkin is golden and tender, check throughout cooking.
* Once tender, whizz the flesh with the Stock, slowly trickling it in till it’s as you like. Finish with a little Cream, Mascarpone or crème fraîche, if you like. Grate in some Fresh ginger, to taste. Adjust Salt/Pepper levels, if needed.

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