Butternut Squash & Mushroom Tagine
1 Red onion
250g Butternut squash
3 Portabella or large flat mushrooms
2 Garlic cloves
1 tbsp olive oil
1 tsp (heaped) cumin seeds
¼ tsp chilli powder
Cut Butternut Squash into large cubes and boil till al-dente. Drain and set aside. Meanwhile, fry onion, garlic, cumin, chilli powder in Oil. Add Apricot & Coriander sauce to a pan with the diced butternut squash, sliced mushrooms and ½ jar of water. Stir, then simmer covered for 10 minutes.
Serving Suggestion: Serve with couscous/ brown rice.