Place the butternut squash skin side down onto a baking tray and drizzle with 2 tsp vegetable oil. Season with black pepper then place in the oven to roast for 30 minutes until tender, while you prepare the Quorn.
Heat a large sauté pan until medium hot. Add 1 tsp vegetable oil and the onion and cook for 3 minutes.
Add the garlic, ginger and chilli and fry for 1 minute then add the Quorn mince and fry for another minute.
Stir in the spices and cook for 1 minute. Add the tinned tomatoes then refill the tin with water (400ml) and add with the chopped apricots, stir well and bring to the boil. Turn the heat down and simmer for 10 minutes until just thickened and the mince hot through.
Stir in the maple syrup, pomegranate seeds (if using) and ¾ of the coriander and season to taste.
Set the butternut squash in the centre of your serving plates and spoon the mince over. Finish with the last of the coriander.