Ingredients:
1 butternut pumpkin
1 Tbsp olive oil
Stuffing
1 Tbsp olive oil
2 peeled and chopped carrots
2 sticks celery, chopped
1 chopped onion
2 cloves minced garlic
½ cup rice
2 cups vegetable broth
½ cup white rice 
½ cup chopped walnuts
½ cup dried cranberries
1 tsp fresh chopped sage
½ tsp salt
¼ tsp black pepper
¼ tsp dried thyme
Gravy or Sauce of Choice (Optional)
METHOD:
Preheat your oven to 180°C
Prepare the Butternut Pumpkin
Cut the butternut pumpkin in half lengthwise. Scoop out and discard the seeds, put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each pumpkin and rub around to coat. Bake for 60- 75 mins until the pumpkin is cooked and tender to the fork. The timing may vary depending on the size of your pumpkin. Be careful not to overcook the pumpkin as it will still bake more when assembled and heated later
Once baked, remove the pumpkin from the oven. Let it cool enough so that you can touch it. Scoop out the flesh in the centre of both pumpkin halves, leaving about a 1-inch border all around. Put aside the scooped-out pumpkin flesh and chop it up.
Make the Stuffing
While the pumpkin is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. Once hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 mins. Now add the white rice to the pan, cover, and continue to cook another 8-10 mins, until the rice has cooked and fully absorbed the broth.
Add the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.
Stuff the Pumpkin
Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. You can either let it cool, or cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.

When ready to bake, lightly brush the top with more olive oil. Bake for 20-35 mins until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together use a wide spatula, and carefully transfer them to the plate. Serve hot with your favourite gravy / sauce.

You can eat this on its own or it will compliment any meat dish.