For this recipe I use the Venetian type of pumpkin that I think in the United States is called Green Winter Squash. In Italy we call it Marina di Chioggia, and is chosen for its flavourful flesh. The skin is dark green and the flesh is yellow orange, sweet, quite flowery but not fibrous. It's the best type to make pumpkin gnocchi. In this recipe I decided to mix cooked chestnuts with this squash and push the sweetness to its maximum and serve it with a roasted pork loin cooked with chestnuts. I can also imagine it going really well with Thanksgiving Turkey contrasting with the tangy Cranberry Sauce.

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