Step 1

Preheat oven to 220°C. Line a baking tray with non-stick baking paper.

Step 2

Heat the oil in a large frying pan over medium-high heat. Add the squash, zucchini and garlic and cook, stirring, for 3-4 minutes or until squash is just tender.

Step 3

Combine the ricotta, parsley, three-quarters of the feta, and 1 teaspoon of rosemary in a bowl. Stir in the zucchini mixture. Season with salt and pepper.

Step 4

Place filo on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent it drying out). Spray 1 filo sheet with olive oil spray. Top with another filo sheet. Spray with olive oil spray. Repeat with remaining filo and olive oil spray. Sprinkle with the breadcrumbs. Place the filling along 1 long side, leaving a 6cm-wide border at each end. Fold in ends and roll up firmly. Place on the lined tray. Brush with butter. Bake for 15 minutes or until golden.

Step 5

Meanwhile, cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain. Return to pan. Use a potato masher to mash until smooth. Stir in the remaining feta and rosemary.

Step 6

Thickly slice the filo roll. Divide mash among serving plates. Top with the filo roll. Drizzle over the pesto to serve.