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Remove the skin from the roasted squash, then deseed and finely chop the chilli.
Pick and finely chop the rosemary leaves, discarding the stalks, and finely grate the Parmesan.
In a large bowl, mash the squash with a fork, then whisk in the egg, milk and flour.
Add the chilli, rosemary, Parmesan and a grating of nutmeg.
Heat a little oil in a frying pan and, once hot, add half a ladle of mixture per pancake into the pan.
Cook for 1 to 2 mins on each side, until golden and crisp.
Keep warm in a low oven until ready, then serve with an extra grating of Parmesan and some rocket.