* 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
* 5 banana shallots, peeled and roughly sliced
* 3 Sweet peppers of any colour, deseeded, halved and cut into rings
* 1 Green Indian chili, thinly sliced, deseeded if you wish
* 1 large Sprig of rosemary, left whole
* 4 freshly picked Bay leaves
* 5 Cloves of garlic, peeled and smashed
* 1 teaspoon dried Mexican oregano
* 1/2 a teaspoon of dried epazote
* 1 teaspoon of whole Cumin seeds
* A pinch of freshly Grated Nutmeg
* 5cm [2"] cinnamon bark
* A handful of green beans or other vegetables of choice
* 180ml Passata
* 1 tablespoon Port
* 1 tablespoon Sherry vinegar
''' to garnish'''

* 2 tablespoons Pine nuts

===Method===
* Pop the Butternut squash chunks into a Lock and Lock box, add the Old India Taco Seasoning, shake like mad to mix and set to one side.
* Add the Freshly ground black pepper and all of the olive oil to a large Frying pan
* Gently sauté the Shallots for 15 minutes, adding the whole smashed garlic for the last 5 minutes
* Pour the Shallots, garlic and oil into a large oven tray
* As we're going to add the vegetables next, it's handy to toss them in the pan or wok to soak up all the remaining olive oil.
* Sieve the Butternut squash pieces (or pop them into a salad spinner) to remove any liquid that may have leached out.
* Add the sweet peppers, and all of the herbs and spices to the oven tray and mix really well
* Cover this with a layer of tin-foil and bake in the oven for 1 hour
* After one hour, remove the foil, add the passata, port, sherry vinegar and green beans, mix well and bake, uncovered for 15 minutes.
* Remove the bay leaves, rosemary sprig and cinnamon and serve.

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