Heat the oven to 200 C / 390 F. Toss the squash cubes with 1 tbsp olive oil and roast for 25 to 30 minutes, until tender and lightly caramelized at the edges.

While the squash roasts, heat the remaining 1 tbsp olive oil in a skillet over medium heat and cook the leek for 5 to 6 minutes, until soft and just starting to color.

Mash the roasted squash, then squeeze it in a clean kitchen towel to remove excess water. Combine it in a bowl with the cooked rice, sauteed leek, parmesan, egg, marjoram, salt, and pepper.

Mix the flour, salt, olive oil, and lukewarm water into a smooth dough. Knead for 5 minutes until elastic, then wrap and rest for 20 minutes.

Roll the dough on a floured surface to about 2 mm thick. Cut into roughly 8 cm squares, giving you about 24 pieces.

Spoon a heaping teaspoon of filling onto each square. Fold into a triangle or half-moon and seal the edges firmly with a fork so no filling leaks out.

Heat the sunflower oil in a 26 cm / 10-inch heavy-bottomed pot to 170 C / 340 F, checking with a thermometer.

Fry the barbagiuai in batches of 6 to 8 pieces, 2 to 3 minutes per side, until deep gold and crisp. Don't crowd the pot or the oil temperature drops and the shells turn greasy.

Drain on a wire rack and sprinkle with flaky salt while still hot. Serve within minutes, while the crust is still crackling.