Preheat the oven to 200°C and lightly oil a roasting pan

Slice the pumpkins in half horizontally and remove all the seeds and stringy bits, place in the roasting pan and into he oven for 15 to 20 minutes or until just beginning to soften and brown

Heat a tablespoonful or so of olive oil in a deep frying pan, add the onion, green pepper and mushrooms and fry until the onions and mushrooms have softened but not browned

Add the garlic and chilli and cook for one minute without burning the garlic

Stir in the walnuts, and cook for another minute

Add the port and sizzle until it is reduced by half

Stir in the breadcrumbs, paprika and thyme and cook for another minute, remove from the heat and allow to cool a little

Meanwhile beat the Stilton and cream cheese together using a handwhisk or blender (I use the small bowl on my magi mix which makes quick work of it)

Fold into the walnut mixture thoroughly, add salt and pepper to taste

Put half of the mixture back into the blender and blend until smooth-ish

Add to the unwhizzed bit and stir together thoroughly

Fill the squash with generous spoonfuls of the pàtê and return to the hot oven for 10 to 15 minutes until the pumpkins are well browned and the pàte is hot right through

Serve with roast potatoes and a crisp rocket salad.