Recipe:

1. Cut the squash half into two pieces and peel off the skin. Add the squash to a lidded pan along with the butter, thyme sprigs, and stock, then season generously. Cover the pan and bring to a simmer over medium heat. Cook for 15–20 minutes, or until the squash is just tender. Drain, reserving the cooking liquid, and leave to cool.
2. Meanwhile, place the mushrooms and garlic in a food processor and blend until finely chopped. Heat 2 tablespoons of oil in a pan, then add the mushroom mixture. Cook until all the liquid has evaporated and the mixture is quite dry. Season with a pinch of salt and pepper, stir in the pumpkin seeds, and mix well. Remove from the heat and set aside to cool.
3. For the gravy: Heat the olive oil in a small frying pan or saucepan and gently sweat the onion, cranberries, and garlic for 3 minutes, until fragrant. Stir in the flour and cook for 1 minute, stirring frequently. Gradually add the red wine and reserved squash stock, mixing well. Simmer the gravy over low heat for 10 minutes, or until the sauce has reduced and thickened.
4. Preheat the oven to 200°C/180°C fan/gas mark 6. Remove the pastry from the fridge and cut it into 4 rectangles. Place two of the rectangles on a baking tray lined with baking paper. Divide half of the mushroom mixture between the two rectangles and top each with a squash half. Press the remaining mushroom mixture tightly around the squash, concentrating it mostly on top.
5. Brush the exposed pastry around the squash with some beaten egg, then cover each squash with another pastry rectangle, pressing down firmly to seal. Brush the tops with the remaining egg and bake for 35–40 minutes, or until the pastry is golden and the squash is heated through.
6. Serve with the cranberry gravy and vegetables of your choice. We recommend roasted carrots and shredded Brussels sprouts.