For the stuffing
1/4 cups olive oil
2 medium onion, finely chopped
2 cups coarsely chopped walnuts
1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes
1 teaspoon crushed garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons chili paste or 1/2 teaspoon cayenne pepper
1/4 cup pomegranate molasses
1/2 cup bread crumbs
salt and pepper to taste

For the vegan mold
2 cups fine bulgur or number 1
1 potato, boiled until soft
1/4 small onion, chopped
1 cup mashed pumpkin
1/4 cup flour
1 teaspoon Spanish paprika
salt to taste

For the sauce
4 tablespoon olive oil
2 tablespoons pomegranate molasses
1/4 teaspoon chili paste
dash of coriander

1/4 cup s olive oil 2 medium onion, finely chopped 2 cup s coarsely chopped walnuts 1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes 1 teaspoon crushed garlic 1 tablespoon ground cumin 1 tablespoon ground coriander 2 tablespoons chili paste or 1/2 teaspoon cayenne pepper 1/4 cup pomegranate molasses 1/2 cup bread crumbs 2 cup s fine bulgur or number 1 1 potato, boiled until soft 1/4 small onion, chopped 1 cup mashed pumpkin 1/4 cup flour 1 teaspoon Spanish paprika 4 tablespoon olive oil 2 tablespoons pomegranate molasses 1/4 teaspoon chili paste

To make the sauce:
Whisk the olive oil with the pomegranate molasses, the chili paste and the chili paste.

To make the stuffing:
Heat the olive oil and saute the onion for 5 minutes, add the walnuts and stir.
Add the garlic, cumin, coriander, the salt and the pepper. Stir and cook over medium heat for couple of minutes. Add the butternut squash, chili paste and pomegranate molasses.
Stir, adjust the seasoning and sprinkle the bread crumbs. Mix well, remove from the heat and set aside.

To make the mold:
Soak the bulgur in cold water and let it rest for 10 minutes. Squeeze the excess water from the bulgur and place in a food processor.
Add the chopped onion and processes for 2 minutes. Add the boiled potato and process until the potato is mashed and well mixed with the bulgur. Don’t over process otherwise the potato become very sticky and hard to work with. Spoon this mixture into a bowl.
Add the pumpkin, the flour, the paprika and salt. Mix well until you have smooth dough like. Brush large bread mold with olive oil. Moisten your palms with olive oil and start taking chunk of the dough and line the mold. You will have a mold within the bread mold. Make it about 1/2 inch thick. Leave 1/4 th of the dough to cover the top of the mold.
Spoon the stuffing into the bulgur mold. Now, using the rest of the bulgur dough to cover and seal the mold.
Bake the mold in a 400 degree oven for 45 minutes. Remove from the oven and allow it to rest for 10 minutes.
To serve the mold: Place flat serving platter on top, hold the platter firmly and turn upside down.
Brush the mold with the sauce.