Preheat the oven to 180°C convection. Wash the butternut squash, peel with a peeler and cut in half lengthwise. Remove the seeds with a spoon and score the flesh with a knife. Place cut side up on a baking sheet, brush with olive oil and sprinkle with a little salt. Bake in a preheated oven for 35 minutes.
For the filling, cut the spring onions into fine rings. Wash the Brussels sprouts, remove the stalk and cut into eighths. Cut the pomegranate into eighths and set aside. Divide the sheep's cheese alternative into small pieces with a fork.
Heat the oil in a pan and fry the sliced spring onions in it. Add the endori veggie hack and fry as well. Add the Brussels sprouts and fry briefly, season with paprika powder, salt and pepper. Deglaze with a dash of water and steam with the lid closed for 5 minutes.
Remove the pre-baked butternut squashes from the oven, fill with the vegan minced meat mixture and top with sheep's cheese alternative and pumpkin seeds, drizzle with a little maple syrup and bake for another 15 minutes. Garnish with sliced parsley and serve.
Bon appétit!
