Pour 1/2 cup of rinsed buckwheat into the Instant pot, add 1 cup of water, a little bit of salt and vegetable stock powder. Set the instant pot to pressure-cook and cook for 12 minutes. Wait for about 20 minutes before opening the Instant Pot. You will have deliciously fluffy buckwheat.

Heat the oven to 180°C. Take two small butternut squash and rinse them well. Cut them in half and scoop out the seeds. Rub with 1 tbsp of olive oil and 2 tsp of maple syrup, season with salt, pepper, garlic seasoning, vegetable stock powder and hot paprika. Place on a baking sheet facing down and bake for about 15 minutes before turning and bake again for 25 minutes or until soft.

In a pan heat 1 tbsp of oil, add diced onion, 1 diced carrot, 1/2 diced pepper and sauté until soft. Add half of the cooked buckwheat (this is where I realised I only needed half of what I cooked, it's fine you can definitely use the leftovers for something else), 1/2 head of broccoli in small florets, 1/2 pack of Vivera Plant Bacon Pieces, salt, pepper, garlic seasoning and vegetable stock powder. Cook until piping hot.

Take the butternut squash out of the oven, scoop out most of the butternut squash flesh and add to the pan. Mix well and add a handful of vegan cheese and the broccoli florets.

Scoop the filling into the butternut squash, sprinkle some vegan cheese and chopped fresh parsley and bake until the cheese has melted.

For the lemon dressing, put 1/4 cup of lemon juice in a jar, add 1/4 cup of tahini, 1 tbsp of maple syrup, 1 tsp of sweet mustard, salt, pepper, garlic seasoning and give it a quick shake until everything was is well combined.