Ingredients

2 butternut squash

For the sauce:
1 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
knob fresh ginger, diced
half a red pepper, diced
half a yellow pepper, diced
150g button mushrooms, sliced
1 tsp dried coriander
pinch paprika
400ml tin of coconut milk
1 tbsp ground almonds

Notes

This is lovely served with new potatoes roasted with olive oil and herbs, and steamed broccoli dressed with a squeeze of fresh lemon.

Method

Cut the squash in half, sprinkle with olive oil and a pinch of dried herbs, and cook in a hot oven for 45 to 60 mins, until soft in middle and browning around the edges.

To make the sauce, gently fry the onion, garlic, ginger and peppers in the olive oil for a couple of mins until starting to soften. Add the mushrooms, turn the heat up and cook until starting to brown. Add the rest of the ingredients, stir well, season to taste and reduce the heat so that it bubbles gently for 20 to 30 mins, stirring occasionally.

To serve, pile the mushroom sauce in the butternut 'boats'. Delicious!