Recipe:

1. Cut the squash half into two pieces and peel the skin off.  Add to a lidded pan along with the butter, thyme sprigs and stock, and season well. Cover and bring to a simmer over a medium heat and cook for 15-20 minutes, or until the squash is just tender. Drain, reserving the liquid, and allow to cool.
2. Meanwhile, add the mushrooms and garlic to a food processor. Blend until finely chopped. Add to a pan with 2 tablespoons of oil and cook until there is no liquid in the pan and the mix is quite dry. Season with a pinch of both salt and pepper, add the pumpkin seeds, mix well then turn off the heat and set aside to cool.
3. For the gravy: Add the olive oil into a small frying pan or saucepan, and sweat the onion, cranberries and garlic for 3 minutes, until fragrant. Add the flour, and cook for a minute, stirring often. Add the red wine and the reserved squash stock. Cook the gravy for 10 minutes, over low heat, or until the sauce has reduced and thickened.
4. Preheat the oven to 200C/180C fan/gas 6. Remove the pastry from the fridge. Cut into 4 rectangles and put two on a baking tray lined with baking paper. Divide a half of the mushroom mix between them and top each with a squash half. Pack the remaining mushroom mix around the squash tightly, mostly on top.
5. Brush the exposed pastry around the squash with some of the beaten egg, then cover the squash with the other pastry rectangle, pressing down firmly to seal it. Brush the tops with the rest of the egg and bake for 35-40 minutes, or until the pastry is golden and the squash is warmed through.
6. Serve with the cranberry gravy and the vegetables of your choice. We love roasted carrots and roasted shredded brussels sprouts.