Heat the oven to 180°C fan (400°F/Gas 6) and line a baking tray with baking (parchment) paper. Toss the pumpkin or squash in a glug of olive oil, place on the lined tray and roast for 35 minutes, until tender. In the last 5 minutes of roasting, cover the pumpkin with a good drizzle of honey and season with salt and pepper. Put the pumpkin back in the oven to caramelize a little, then leave to cool.
Five minutes before the pumpkin is ready, pour a good glug of olive oil into a large pan and add the garlic and rosemary. Place on a medium-high heat and let the garlic and rosemary sizzle in the oil until fragrant. Add the beans and stir to coat them in the flavoured oil. Pour in the wine and let it sizzle for a couple of minutes to burn off some of the booze, then add the stock or water.
Turn the heat down a little and stir in the roasted pumpkin, put the lid on and simmer for 15 minutes, until the liquid has reduced a little. You can use a wooden spoon to crush some of the beans and pumpkin to help thicken the sauce. Add the parsley and nutmeg, then season with salt and pepper to taste. In a small frying pan, melt the butter. Add the sage and cook until the leaves crisp in the browning butter.
When you’re ready to eat, pour the butter and crispy sage leaves over the beans, then spoon into 2 bowls (or serve as a side dish) and cover with lots of freshly grated Parmesan.
