Half the butternut squash and scoop out the seeds.
Arrange the two halves, cut side down on a lined baking tray, drizzle with 2 tbsp of olive oil and season with salt and pepper. Roast for 30 minutes.
Meanwhile cook quinoa according to packet instructions and fluff up with a fork.
In a frying pan sauté the onion, garlic and celery with some olive oil. Soften and remove from heat when golden.
Add this to the quinoa alongside the cranberries, pomegranate seeds, lemon juice, parsley, sage, mint, cumin and season with salt and pepper to taste. Toss until combined and add half of the Violife Original Flavour Grated stirring until melted.
When the butternut squash is ready, use a fork to remove the roasted pumpkin from its skin, carefully not to harm the shape of the pumpkin, which will be used as a serving bowl.
Add this to the quinoa mixture, stir together and spoon the filling onto the butternut squash.
Sprinkle with remaining Violife Original Flavour Grated and place in the oven for a further 10 minutes until the Violife is nice and melted.