Ingredients

• 2 tbsp olive oil
• 1 tin of pumpkin puree
• 1 butternut squash deseeded, peeled and diced
• 10g butter
• 1 small onion, finely chopped
• 2 cloves garlic, chopped
• 8 cherry tomatoes, halved
• 400g haricot beans or cannellini beans, pre-soaked and boiled
• Salt and pepper
• 200ml double cream
• 100g strong cheddar
• 4 tbsp grated Parmesan
• 50g breadcrumbs (optional)

Method

1. Heat the olive oil in a frying pan and sauté the diced squash until it’s coloured on the outside and almost tender in the middle. This will take about 12 minutes.
2. Add the butter and allow it to melt, then add the onion and cook for about 6 minutes, until the onion is soft.
3. Add the garlic, pumpkin puree and cherry tomatoes and cook until the tomatoes are soft and the juices that come out of them have evaporated.
4. Stir in the precooked beans and season well. Add the cream and cheddar cheese and stir.
5. Check the seasoning, then scrape the mixture into a gratin dish and top with the parmesan cheese and breadcrumbs.
6. Bake in an oven preheated to 200C for about 25 minutes, or until the cream has reduced and the surface is golden and bubbling.