Combine flour and a pinch of salt in a bowl. Cut in butter until crumbly. Gradually add ice water until dough holds together. Shape into disk, wrap, and refrigerate for 30 minutes.

Preheat oven to 400°F. Halve and seed the squash, slice into wedges. Drizzle with olive oil, salt, and pepper. Roast for 25 minutes.

Wrap garlic in foil with olive oil. Roast alongside squash for about 20 minutes until soft.

Mash roasted garlic in a bowl. Add roasted squash and nutmeg, mix well. Season with additional salt and pepper as needed.

Roll out the chilled dough into a 12-inch circle. Place on parchment-lined baking sheet. Spread the filling in the center, leaving a border. Fold edges of dough over the filling.

Sprinkle with chopped herbs and Parmesan cheese. Brush crust with a beaten egg for golden finish.

Bake in preheated oven for 30-35 minutes until golden-brown and bubbling.

Let cool for a few minutes before slicing. Serve warm, garnished with fresh herbs.