225g (8oz) Lean pork mince
30ml (2tbsp) Medium curry powder
400g (approx) Can chopped tomatoes
15ml (1tbsp) Mango chutney
1 Small pumpkin or butternut squash
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.