For the stuffing1/4 cups olive oil2 medium onion, finely chopped2 cups coarsely chopped walnuts1 medium butternut squash, peeled, seeded and cut into 1/2-inch cubes1 teaspoon crushed garlic1 tablespoon ground cumin1 tablespoon ground coriander2 tablespoons chili paste or 1/2 teaspoon cayenne pepper1/4 cup pomegranate molasses1/2 cup bread crumbssalt and pepper to tasteFor the vegan mold2 cups fine bulgur or number 11 potato, boiled until soft1/4 small onion, chopped1 cup mashed pumpkin1/4 cup flour1 teaspoon Spanish paprikasalt to tasteFor the sauce4 tablespoon olive oil2 tablespoons pomegranate molasses1/4 teaspoon chili pastedash of coriander-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.