Butternut squash stroganoff

75g butter
1 tsp garlic, crushed
1 large onion, chopped
200g portobello mushrooms**, sliced
100g red pepper, chopped
150g butternut squash, chopped
350ml vegetable stock*
350ml Sno-Pro
4 tbsp Loprofin Mix
1 tbsp fresh parsley, chopped
Salt and pepper, to taste

1. Melt the butter in a large, heavy frying pan over a medium heat.
2. Add the onion, pepper, butternut squash and garlic, stirring until the vegetables have softened.
3. Turn the heat up to medium-high and add the mushrooms. Cook until the they are softened and browned.
4. Transfer the vegetables to a bowl and set aside.
5. In the same pan, add the vegetable stock* and stir. Bring the stock to the boil and cook until the stock has reduced by one-third.
6. Reduce the heat to low and return the vegetables to the pan.
7. In a small bowl, mix the Sno-Pro with the Loprofin Mix to create a paste.
8. Remove the pan from the heat and add the paste to the pan and stir.
9. Return the pan to the heat and continue to cook until the sauce thickens.
10. Stir in the parsley and season to taste with salt and pepper.
11. Serve with Loprofin Pasta or Loprofin Rice.