Start by preparing the béchamel sauce. Melt the butter in a saucepan over low heat, then add the flour and stir until a smooth paste forms. Gradually pour in the hot milk, a little at a time, stirring constantly until the sauce thickens. Set aside.
n the meantime, place the salt cod in a stand mixer and whip it for at least 15 minutes, until it becomes creamy and well combined.
While the cod is mixing, finely chop the parsley and garlic. Cut the pumpkin into small cubes and cook it in a pan with a drizzle of olive oil, some of the garlic and parsley, a pinch of black pepper, and salt to taste.
Once the pumpkin is soft, blend half of it into a smooth cream and keep the other half in chunks.
In a bowl, combine the béchamel sauce, the pumpkin chunks, and the creamed salt cod. Mix well—this will be the filling for the pasta shells.
Cook the conchiglioni pasta in salted boiling water until al dente, then drain and let cool slightly. Fill each shell with the prepared mixture.
Arrange the filled conchiglioni in a baking dish. Sprinkle with grated Parmesan cheese and add the chopped cashews.
Bake in a preheated oven at 180°C (350°F) for about 20 minutes, until lightly golden.
Once out of the oven, finish the dish by adding the pumpkin cream on top and serve warm.
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