preheat the oven to 200 degrees celcius. Start by prepping the butternut squash, chop it in half and cut out the seeds. Now brush it with some olive oil and roast it cut side up in your oven for about 45 minutes or until its fork tender.

Start by chopping the onion, garlic and mushrooms. I was lazy so threw them all in my chopper, which resulted into them being minced, you can also go for a rougher chop. Sauté these for about 8 minutes over low/medium heat before adding the spices, bell pepper, chickpeas and optionally the chopped longyard beans. Cook this over medium/low for about 15 minutes while stirring regularly

After about 50 minutes remove the butternut squash from the oven and scoop out some of the flesh to make a well for the stuffing to go in. Use the scooped out butternut squash however you like, I cooked it a little and turned it into a spread. Scoop in the stuffing and optionally top it with some cherry tomatoes before putting it back in the oven for about 20 to 25 minutes. Remove it from the oven and sprinkle it with fresh cilantro and pine nuts (optional) and its ready to be served.