Butternut Squash, Chorizo & Butterbean One Pot Casserole

Ingredients

• 1 tbs olive oil
• 1 small butternut squash - cut into chunks
• 1 onion - chopped or sliced
• 2 cloves garlic - chopped
• 1 chorizo ring - cut into slices
• 2 cloves garlic - chopped
• 1 chorizo ring - cut into slices
• 1 red chilli - sliced or chopped
• 20 cherry tomatoes - left whole
• 2 x 400g tins or cartons butterbeans in water - drained
• 350ml passata
• 350ml vegetable stock
• Good grind black pepper
• Several sprigs fresh thyme
• A few fresh parsley leaves - roughly chopped
• Steamed green vegetables
• Crusty bread

Instructions

1. Preheat the oven to 160ºC fan/180ºC conventional/gas 4.
2. Heat the oil in your Circulon Shallow Casserole and add the squash and onion. Sauté for a minute then add the garlic, chorizo and red chilli and cook for another minute.
3. Stir in the cherry tomatoes, butterbeans and passata then pour over the stock. Season well with black pepper and tuck in the sprigs of thyme.
4. Place on the lid and transfer to the oven for 20 minutes. Remove the lid and stir, then return to the oven for a further 20 minutes (uncovered if it needs to thicken up a little).
5. Remove the sprigs of thyme, sprinkle over the parsley, and serve with some steamed greens and crusty bread.