Squash and bean casserole
Tin of haricot or black eye beans 2 medium courgettes, roughly diced
1 medium butternut squash, roughly diced
1 small sweet potato, roughly diced olive oil 1 onion, diced 2 cloves of garlic, crushed 3 stems of rosemary dried oregano 1 tbsp tomatoes, chopped 2 x 400g cans
Set the oven at 200C/gas mark 6.
Peel and roughly chop the onions.
Add to the empty pan with a tbsp or two of olive oil. Leave over a moderate heat until they have softened.
Peel and crush the garlic, add to the onions with the needles from the rosemary stems, finely chopped, and the oregano and leave to soften. The onions shouldn't colour.
Add in the chopped courgettes, butternut squash and sweet potato and saute for five minutes.
Add the tomatoes and bring to the boil, then stir in the drained beans. Fill an empty tomato can with water and add to the pan. Once the mixture has returned to the boil, turn off the heat. Cover the dish and transfer to the oven for 45 minutes.
Serve with crusty bread or rice.