Bake Option-Cut the squash in half.Brush it with little olive oil.Season it with salt,add the rosemary and bake it at 180 degrees for 40 minutes.The Squash is soft and scoopable at this point.

Pan Fry Option-Alternatively you can cut the squash into cubes and pan fry it covered for 20 minutes with the oil.

Scoop out the pumpkin.Add minced garlic and chilli.Blitz it in a food processor to make a smooth paste.

Place the chicken breast inside a ziplock bag or between two layers of cling film or plastic wrap.Using a meat tenderizer or a rolling-pin pound the chicken to flatten it to ¼ inch.Repeat the same on the other chicken breast.

Spoon 1 tablespoon of the mixture on the flattened chicken breast and spread it out.Take care to leave an inch of border around the filling

Start rolling from one side,tuck the ends in and secure it with a kitchen twine of a toothpick.

Heat a pan with 1 tablespoon of olive oil on high flame.The pan should be hot enough to be smooky.Add the prepared rolled Chicken breast and brown all the sides.This should take 20 seconds on each side.

Place the chicken in a preheated oven at 180 degrees for 10 minutes so that the insides cooks. Slice the chicken and serve with the leftover pumpkin sauce.