Preheat oven to Gas Mark 4-5, 180oC, 350oF.

In a large non-stick wok or saucepan dry fry the mince until browned. Add curry powder and cook for 1-2 minutes. Add tomatoes and mango chutney and bring mixture to the boil.

Take pumpkin, cut off top to create lid or if using a butternut squash, cut in half lengthways, and scoop out the seeds and stringy bits using a large spoon.

Place the pumpkin on a piece of foil and place in a roasting pan. Spoon into the pumpkin the spiced mince, replace lid, add a small amount of boiling water to the bottom of the pan and loosely wrap in foil.

Cook for about 1 hour until pumpkin flesh is soft.

Serve large scoops from the pumpkin and serve with crusty bread and seasonal greens.