Cut the squash into large pieces, leaving the skin on; put the pieces in a baking tin, cover with kitchen foil and cook in a preheated oven, at 180 °C, for 30 minutes. Let the squash cool down; then scoop out the flesh with a spoon or remove it with a knife and put it to one side. Clean, rinse and dry the mushrooms; then sauté them for 7-8 minutes with a spoonful of olive oil, the unpeeled clove of garlic crushed with the palm of your hand (which you will remove at the end), salt and pepper. Now prepare the pastry: mix the flour with the olive oil, water, salt, pepper and the finely chopped herbs. Continue until you have a smooth ball of dough, then roll it out into a thin disc about 30 cm in diameter. Line a shallow, round baking tin (slightly smaller than the disc of dough) with greaseproof paper. Lay the pastry in it; the “excess” centimetres will be folded over on top of the filling at the end. In a food processor, blend the squash with the milk, egg, pecorino cheese. Pour this mixture into the baking tin and spread it out to cover the pastry base, then distribute the pioppini mushrooms and diced scamorza cheese on top. Fold the edge of the pastry inwards and bake in a preheated oven, at 180 °C, for 35-40 minutes. This savoury tart is rustic, simple and very tasty: you can “use” it as an appetizer, but also as a one course meal accompanied by a salad or raw vegetables. It’s good straight out of the oven, warm or even cold... if there’s any left-over!