Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Trim, halve, and deseed <quantity>1</quantity> kabocha squash

Divide it in <quantity>8</quantity> parts and carefully remove the skin. Cut it into uniform sizes

Sprinkle the squash with <quantity>3<unit>tbsp</unit></quantity> of sugar and season with salt to taste

Place a handful of hay in a heat-resistant container and place a piece of burning coals on top

Put the recipient with the hay and burning coals in the oven to make a smoker

Cook the squash for 40m until soft and caramelized

Warm <quantity>1<unit>l</unit></quantity> of heavy cream in a pan over low heat. Stir until reduced by ⅓

Add <quantity>1<unit>cup</unit></quantity> of finely grated parmesan cheese and stir until smooth

Strain the cream into a whipped cream dispenser through a mesh sieve

Tightly close the dispenser and set it with a charger. The parmesan foam is ready

Cover the bottom of the grill with charcoal. Form a very hot brazier, with all the coals burning hot and clean of ashes

Season <quantity>4</quantity> king trumpet mushrooms with olive oil and salt to taste

Place the mushrooms over the coals, turning them over as soon as they are roasted and golden brown

Heat a metal tray over the brazier and place the mushrooms on it

Deglaze with <quantity>¼<unit>cup</unit></quantity> apple cider vinegar, leaving on the brazier to evaporate excess vinegar and turning the mushrooms from time to time. The coal-roasted mushrooms are ready

Place the baked squash into a blender with <quantity>1<unit>cup</unit></quantity> of light cream. Blend for 3m or until obtain a smooth purée. The smoked pumpkin purée is ready

Place <quantity>2<unit>tbsp</unit></quantity> of the Smoked Pumpkin Purée on a plate and add the Coal-Roasted Mushrooms

Add the Parmesan Foam over the mushrooms and garnish with a few tatsoi leaves. The roasted mushrooms with smoked pumpkin & parmesan foam is ready

Enjoy!