* 1.2 kg Butternut squash, peeled and chopped into 2cm pieces - about 800g once prepared
* 1 teaspoon of Old India Taco Seasoning
* 6 tablespoons Olive oil
* A good pinch of Freshly ground black pepper
* 3 medium Onions, peeled and chopped
* 1 Red pepper, deseeded, halved and cut into rings
* 2 Green indian chillies, thinly sliced, deseeded if you wish
* 1 large Sprig of rosemary, left whole
* 4 freshly picked Bay leaves
* 3 Cloves of garlic, peeled and thinly sliced
* 1 teaspoon Mexican oregano
* A pinch of Cumin seeds
* A pinch of freshly Grated Nutmeg
* 180ml Passata
* 1 tablespoon Port
* 1 tablespoon Sherry vinegar
''' to garnish'''

* 2 tablespoons Pine nuts

===Method===
* Pop the Butternut squash chunks into a Sieve and dust with the Old India Taco Seasoning, set to one side.
* Add the Freshly ground black pepper to a large Frying pan or even a Wok.
* Add the Olive oil and gently sauté the Onions for 15 minutes.
* Add the sliced Red pepper and Fry for 10 minutes.
* Now to liven it up; add the sliced Chillies, Cumin seeds, Bay leaves, whole Sprig of rosemary and finally the Garlic slices. Stir-fry these for a few minutes.
* Give the Sieve of Butternut squash a shake to remove any liquid that may have leached out and add the Squash to the pan.
* Very gently sauté the Squash for 20 minutes, turning regularly.
* After 20 minutes add the Passata, Port, Sherry vinegar, Mexican oregano, and a grate of Nutmeg and heat for the final 10 minutes.
* Remove the stem of the rosemary sprig and serve.

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