Halloween hemp and pumpkin

• 1 medium size pumpkin
  
• 1 butternut squash pumpkin
• 3 spoons of hemp protein powder
  
• 2 spoons of pumpkin seeds
• 2 spoons of almonds
  
• 3 teaspoons of rosemary
• 3 spoons of olive oil

Take the butternut squash pumpkin, you don't need all of it, so cut its "neck" off and then dice it. I can use it with the skin on, it will become soft when cooked and you can eat it.

Cut as much squash as you need to fill the Halloween pumpkin hollow, just try. Put it in the pumpkin and see if it is enough.

In a bowl, put the diced squash, add salt and dried rosemary.

Leave it there for a while and turn the oven on, medium heat. Prepare a tray, with some cooking paper on it.

Add the hemp protein powder, pumpkin seeds, almonds and mix everything.

Put the diced squash mixed with the other ingredients in the pumpkin and if you have something left put it in the remaining squash.

Place everything on the tray, leaving the pumpkin open and put the tray in the oven, in the middle.

Cook at medium heat for about 45 minutes. Every now and then check that it is not too hot and the pumpkin is not burning. It should cook quite slowly otherwise it will burn outside and will remain raw inside.

Turn the oven off, take the tray out and place the pumpkin seeds on the tray. Sprinkle them with some salt and rosemary. Put the tray back in the hot oven.

To know whether it is cooked, pierce it with a sharp knife. If it soft, it is ready. If not, put it back in the oven and cook it for 15 more minutes, slowly.

When it is ready, carve the eyes and the mouth. It is easier when the pumpkin is soft!

The squash can be a baby Halloween pumpkin.