1. Preheat oven to 200ºC.
  2. Smash garlic cloves with back of a knife to slightly expose flesh.
  3. Place garlic and pumpkin into a roasting tray and coat with 2 tablespoons olive oil and a generous amount of salt and pepper. Massage well into the pumpkin and garlic with your hands.
  4. Bake for 40 minutes or until the pumpkin begins to brown and caramelize. Leave the garlic cloves to slightly cool and remove the flesh from the skin.
  5. In a deep wide saucepan, combine the roasted pumpkin, garlic, 1 tablespoon olive oil, white wine, pasta, chicken stock and a sprinkling of salt and pepper.
  6. Bring to the boil then turn the heat down to medium and keep at a rapid boil for 15 minutes or until the pasta is al dente and 80% of the moisture has been evaporated. Stir occasionally and break down the pumpkin with your spoon.
  7. Take off the heat and stir through the Pecorino Romano.
  8. Serve immediately with an extra sprinkling of cheese and enjoy with family and friends!