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Cut the squash into wedges, keeping the seeds aside; season with oil, salt, rosemary, thyme, and 2 cloves of garlic. Wrap the cloves (except one) in foil and bake in a 140°C oven for 45 minutes.
Once cooked, pan-fry the pulp with a clove of garlic, oil, and rosemary. Remove the garlic and rosemary and blend.
The remaining clove, instead of baking it in the oven, saute it in a diced pan with oil, salt and a teaspoon of vinegar.
Clean the pumpkin seeds well and toast them in a pan.
Prepare vegetable broth with chopped zucchini, onion, celery, and carrot, adding 1 liter of water, 1 bay leaf, and a few peppercorns. Let it boil 20 minutes, and then let it cool for an hour before straining.
Cook the rice, first toasting it and then wetting it with vegetable broth.
Meanwhile, prepare the Blue goat cheese fondue by whipping 100 g of cheese with 100 g of cream.
Cream the rice with the pumpkin cream, butter, oil, and Parmesan.
Plate by decorating with toasted pumpkin seeds, clumps of mustard seeds, a drizzle of pumpkin seed oil, diced pumpkin and Blue cheese fondue.