chorizo, cannellini and butternut squash casserolerating:
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
225g Spanish chorizo
1 large red chilli, chopped
2 x 400g cans chopped tomatoes
1 tbsp dark brown muscovado sugar
1 red pepper, deseeded and chopped
1 butternut squash or pumpkin, about 500g peeled weight, deseeded and cut into 3-4cm dice
410g can cannellini beans, drained and rinsed
20g fresh flat-leaf parsley, roughly chopped
Heat the oil in a large saucepan and cook the onion and garlic for 5 minutes, or until softened. Add the chorizo and red chilli, and cook for a further minute..
Add the tomatoes, sugar, pepper and 150ml cold water. Cover and simmer gently for 10 minutes.
Stir in the squash, cover and simmer for a further 45 minutes, stirring occasionally, until the squash is tender. Finally, add the cannellini beans, simmer for 5 minutes and stir in the parsley.