Butternut Squash And Bean Bake

• 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

1. Preheat oven to gas mark 4.
2. Heat the oil in your oven and hob proof pot and add the onions fry until soft and going a little brown
3. add the garlic the beans and the squash and herbs and spices and stir
4. 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.
5. serve on its own with vegi sausages or banked potatoes and cheese yum yum.

olive oil, onions, garlic, passata, tomatoes, tomato puree, butternut squash, mustard, bay leaf, haricot beans, caster sugar, paprika, sage, ginger, mixed spice, salt

Taken from www.food.com/recipe/butternut-squash-and-bean-bake-373212 (may not work)