Cut the pumpkin, the sausage and the long pumpkin into cubes of the same size. Remove the stem from the pumpkin and peel the sausage.
In the pan, over high heat, first add the chulla with a little salt and pepper. Then, set it aside and, with the same oil as the chulla, add the pumpkin; when it is ready, set it aside.
Now we add the cauliflower, and we can also add the botifarró; when it is, we reserve it.
Finally, toast the pine nuts and raisins, and add the savoy cabbage. Sauté for a few minutes and when ready, add everything and it's ready.
Extra tip
The pumpkin is best cut into small cubes, because if it doesn't form a paste it will be difficult to cook.
