Butternut Squash And Bean Bake - cooking recipe

Ingredients

2 tablespoons olive oil
100 g onions (1 medium onion chopped finely)
3 minced garlic cloves
500 g passata
400 g plum tomatoes
2 tablespoons tomato puree
300 g butternut squash (1 medium size peeled and chopped into 1 inch chunks)
2 teaspoons mustard
1 bay leaf
400 g haricot beans
1 tablespoon caster sugar
1 teaspoon paprika
1 teaspoon sage
1 teaspoon ginger
1 teaspoon mixed spice
1 teaspoon salt

Preparation

Preheat oven to gas mark 4.
Heat the oil in your oven and hob proof pot and add the onions fry until soft and going a little brown
add the garlic the beans and the squash and herbs and spices and stir
add the passata and the chopped tomatoes crush the tomatoes a little with the back of a spoon put the lid on and bake at 4 for about an hour until thick gloopy and warm. If using dumplings of any kind add half hour before cooking time and cook uncovered until crispy on top.
serve on its own with vegi sausages or banked potatoes and cheese yum yum.