Prepare the pumpkin, previously cooked, for the bread dough by blending it well until smooth.

In a bowl, pour the sifted flour with the sugar and create a well in the center where you will pour the pumpkin and the yeast dissolved in a little water.

Start kneading and, only if necessary, add more water. I used a total of 1/3 cup (80 ml), including the water in which I dissolved the yeast.

Knead and transfer the dough to a work surface. Finally, add the salt and continue kneading the dough for at least 10 minutes.

Once you have a smooth and homogeneous dough ball, place it back in the bowl, cover it with plastic wrap, and let it rise for an hour in a warm, draft-free place.

After the rising time, preheat the oven to 390°F (200°C), take the bowl with the dough, let it fall onto a lightly greased surface, and divide it into six roughly equal pieces, about 5.3 ounces (150 grams) each.

Gently shape each piece into a regular ball.

Grease some kitchen string and tie it gently around each ball, crossing the string over and under to simulate pumpkin segments, without pulling too tight, and tying it in the center.

Place the sandwiches on a baking sheet lined with parchment paper, well spaced apart.

Make small balls of aluminum foil, grease them, and press them slightly into the center of each sandwich to help shape them.

Meanwhile, clean and cut the pumpkin for the filling into regular cubes.

In a saucepan, heat the butter with the unpeeled garlic clove.

When the butter turns golden, add the pumpkin, sauté it for a moment to flavor it, and add some roast seasoning. Considering I used unsalted seasoning and salted butter, I only added a pinch of salt to balance the flavor.

Remove the bread from the oven and let it cool slightly before removing the strings. To do this, simply cut the crosses and knots, above and below, and gently pull out each section of string created by the cuts. It will be a simple operation that just requires a bit of delicacy.

To assemble the pumpkin, cut off the top part and hollow out the center with your fingers.

Place a few shavings of Grana cheese at the bottom of each sandwich, a generous spoonful of pumpkin, more Grana, more pumpkin, and finally, cheese shavings and pumpkin seeds.

Place the sandwiches on a baking sheet and put them in the oven (uncovered, without the tops you cut off to hollow them out), on grill mode, for a couple of minutes, just until the cheese melts without toasting the bread.