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Preheat the oven to 200 C / 400 F.
Peel and deseed the pumpkin and cut it into wedges. Put the wedges into a roasting tin, brush with olive oil, season and roast in the oven for about 30 minutes, or until completely tender (and even slightly caramelised).
Now put the squash into a gratin or other ovenproof dish, one that is big enough to accommodate the chicken too.
Meanwhile, cook the chicken. Simply season it all over, heat one and a half tablespoons of olive oil in a frying pan and sauté the chicken on both sides until golden and cooked through, eight to ten minutes.
Cut each piece into three. Add the chicken to the pumpkin.
Heat the cream with the garlic until it’s boiling, take off the heat, season and pour over the chicken and pumpkin. Sprinkle on both cheeses and bake for 20 to 25 minutes.
The dish should be bubbling and golden. Serve.
You need something to cut the richness so a salad of bitter leaves is good. Children like it with pasta, but I prefer brown rice or another nutty whole grain.