These delightful mini pumpkins are full of rich, autumnal flavours with pecans, cranberries and Meridian pumpkin seed butter – and full of vegan wholefood goodness too!

Preparation time: 25min
Cooking time: 35-50min
Serves 4

1. Preheat the oven to 180C.
2. Place the pumpkins – tops and seeds removed – on a roasting tray. Drizzle with a flash of olive oil, then sprinkle over a touch of salt and pepper (add your own herbs or spices, if desired!). Roast for 30-45min, or until tender and lightly golden.
3. In the meantime, cook your quinoa according to packet instructions, adding the vegetable stock cube to the cooking water. Once fluffy and light, drain off any water as needed and set aside.
4. Once the pumpkins have cooked, turn the oven off and set them aside. Tip the quinoa into a pan on a low to medium heat. Stir through Meridian Pumpkin Seed Butter, cranberries, pecans and chopped parsley, and season to taste. Cook until heated through, then spoon into the pumpkins.
5. Scatter over the pomegranate seeds and a touch more parsley. Eat warm.