Wash the Hokkaido, cut in half and scoop out, then cut into 8-10 wedges. Place the wedges on baking paper lined with baking paper and brush with a little olive oil, season with salt and pepper from the mill, turn and season the other side in the same way. Put the tray in the preheated oven (180 degrees fan-assisted) high up and bake the pumpkin wedges for 10 minutes. Then turn the wedges and bake for another 5 minutes.
Take out the baking sheet and carefully wrap each pumpkin slice in a slice of ham. Fix the ham and with a wooden toothpick. Put the columns in the oven again for 2-3 minutes.
Take out and arrange on a plate. Slice the parmesan on top, garnish with basil leaves and drizzle with the crema di balsamico. Enjoy while still lukewarm.
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