Heat the oven to 180°C fan (400°F/Gas 6). Toss the pumpkin or squash in 2 tablespoons of olive oil, place in a large roasting 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 2 tablespoons of olive oil into a large pan over a medium-low heat and add the garlic and rosemary. Let them sizzle in the oil until fragrant. Add the beans and stir to coat them in the flavoured oil. Increase the heat to high and pour in the wine and stock. Let it cook off for a couple of minutes to reduce slightly.

Turn the heat down a little and tip in the roasted pumpkin, put the lid on and simmer for 15 minutes, until the liquid has reduced a little more. 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 over a medium heat. Add the sage and cook until the leaves crisp in the browning butter, roughly 2 minutes

When you’re ready to eat, tip the beans onto a large serving platter or into bowls and drizzle over the sage butter. Finish with a generous amount of grated parmesan.