Preheat the oven to 200°C. 

Cut the pumpkin into roughly 5cm wedges or chunks. Place in a baking dish with the olive oil, garlic cloves, a generous pinch of salt and plenty of cracked black pepper. Toss well to coat. 

Roast in the hottest part of the oven for 20 minutes. Add the sage leaves, toss gently, then return to the oven for a further 25–35 minutes, until the pumpkin is deeply caramelised and tender and the sage is crisp. 

Arrange the roasted pumpkin on a serving platter. Squeeze the roasted garlic from its skins and scatter it over the pumpkin. Spoon over dollops of stracciatella, sprinkle with the chopped hazelnuts, and finish by drizzling the garlic-and-sage-infused pan juices over. 

Serve warm with a torn, crusty baguette.