Preheat the oven to 350 degrees Fahrenheit.    Place the pumpkin or squash in a roasting pan, spray  with a little olive oil and sprinkle with cinnamon and brown sugar.

Place in the oven and bake for 30 minutes until golden brown.

Slice the turkey/chicken into thin, bite-size strips.  Lightly sprinkle with chicken bouillon and fry it in small batches in a lightly oiled pan.  Fry the meat until golden on both sides.  Remove from the pan and set aside.  Repeat this process until all the meat has been cooked.

Remove the pan from the heat and add the chicken stock.

Drain the liquid off the canned mushrooms and dissolve the cornstarch in this liquid.

Add the soy milk to the cornstarch mixture and mix well.  Add to the chicken stock mixture and return to the heat.  Bring to the boil, stirring continuously with a whisk.

When it starts to thicken, add the turkey/chicken and mushrooms.  Give it a good stir, remove it from the heat and set aside.  Add salt and pepper to taste.

By now the pumpkin should be ready.  Remove it from the oven and set aside.

When you are ready to serve the meal, cook the pasta according to the instructions on the packet.

Heat the turkey and mushroom sauce, stirring as you do so.

Lastly, add the pumpkin, mixing it carefully so as not to mash it up too much.

As soon as the pasta is ready, pour the turkey/chicken, mushroom and pumpkin mixture over the pasta and sprinkle with toasted pecan nuts.