Cut the pumpkin/squash into quarters and peel. Scrape out the seeds and strings and cut into large chunks.

Put in a heavy saucepan, sprinkle with salt, cover and steam over low heat without adding water.

When the squash is tender mash it, or run it through the coarse disk of a food mill.

Soak the raisins in warm water. Drain and combine with the pumpkin, the flour, the yeast, and chopped rosemary needles, Stir with a wooden spoon until smooth. The batter should be stiff enough to hold the spoon upright. If, necessary, add a little flour.

Cover and it for an hour in a warm place for an hour protected with a tea towel.

Heat the olive oil in a deep heavy pan to a medium heat.

Drop one small teaspoon at a time into the hot oil. Fry a few at a time and remove with a slotted spoon and drain on kitchen paper.

Combine the sugar and the cinnamon and cover the bottom of a serving plate. Roll the fritters in the sugar mixture and serve hot. If you prefer, they may be rolled in hot Vinocotto.