An easy weeknight recipe and more, delivered once a week. Wash and then slice roast pumpkin salad vegan butternut pumpkin in half lengthways.

Scoop out and discard the seeds. Brush the cut sides with oil and bake in oven for 35-40 minutes or until the flesh is just tender. Remove from the oven and cool, enough to handle. Take the halves of butternut pumpkin and scoop out most of the flesh, leaving a 1. Heat oil in a large frying pan and cook the onion over medium heat for 5 minutes or until soft. Add the garlic, rosemary and thyme and cook, stirring for 1 minute or until fragrant. Add the chick peas, cranberries and stock and cook for 5 minutes or until the cranberries and chick peas have softened.

Slightly crush the chick peas with the back of a fork. Mix through the reserved cooked butternut flesh, bread crumbs, chopped spinach and almonds. Season to taste with sea salt and black pepper. Fill the 2 halves of butternut pumpkin with the mixture, not over filling. There might be some leftover filling, depending on the size of the butternut pumpkin.