Slice butternut squash through the middle into two pieces.
Clean out the seeds and wipe the butternut squash out.
Preheat oven to 170 degrees celcius
Place butternut squash pieces, flesh side up onto a baking tray.
Drizzle olive oil, salt, and pepper to taste.
Bake for 25-30 minutes or until butternut squash is soft, crisp, and nicely toasted.
In the meanwhile, in a medium saucepan, fry onions and whole spices in the oil over medium heat.
Brown the mincemeat, stirring occasionally
Add in the fine spices, ginger garlic paste salt, pepper to taste, tomato purée and water and allow to simmer until the meat is cooked.
Garlic Sauce
Melt butter in a small saucepan and stir in the flour over low heat.
Fry in the garlic and slowly pour in the milk to form a pourable sauce.
Season with salt and pepper.
Assemble:
Remove the butternut squash from the oven, scoop out some of the flesh and mix into the cooked mince.
Spoon the mince and butternut mixture back into the butternut skins and pour over with the garlic sauce.
Garnish with freshly chopped coriander.
