Step 1Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place pumpkin on one tray and drizzle with half of the olive oil. Bake for 45 minutes, or until golden and tender.
Step 2Meanwhile, combine thyme, ricotta, egg white and half of the parmesan in a bowl. Finely chop mushroom stems and fold them through ricotta mixture. Season with cracked black pepper.
Step 3Fill mushroom caps with the ricotta mixture. Transfer to the second prepared tray; scatter over the remaining parmesan. Bake for the last 25 minutes of pumpkin cooking time.
Step 4Meanwhile, heat remaining oil in a small non-stick frying pan over medium-high heat. Cook the rosemary, pine nuts and chilli, stirring, for 1 minute, or until golden.
Step 5Transfer roasted pumpkin to a bowl and mash roughly with a fork. Season with cracked black pepper and scatter with the rosemary mixture.
Step 6Boil, steam or microwave broccolini until tender. Drain. Serve stuffed mushrooms with smashed pumpkin and cooked broccolini, and garnish with basil.