Beans and squash

1 large onion, quartered then finely sliced
olive oil (about 1/4 cup for the whole recipe)
750g butternut squash or waxy pumpkin, skinned and roughly chopped into 2cm chunks
1 teaspoon paprika
1 teaspoon cumin seeds
1 teaspoon dried oregano
750g medium sized tomatoes, skinned, cored and halved
small handful basil leaves
salt and pepper
500g round green beans, topped, tailed and cut into 2cm lengths
1 can borlotti beans, drained and rinsed

Saute the onion over a gentle heat until tender using 1 tablespoon of the olive oil. Spread in the bottom of an ovenproof dish.  Top with the tomato halves, drizzle with oil, sprinkle with salt, pepper and torn basil leaves and bake for 30 minutes at 200C..

Place the squash or pumpkin in a large bowl, drizzle with some of the oil then turn over several times to coat. Mix together the paprika, cumin seeds and oregano then sprinkle over the squash, tossing to ensure each piece gets some. Place in 5cm deep ovenproof dish and bake at the same time as the tomatoes.

Meanwhile place the green beans in boiling salted water and cook for five minutes. Drain and refresh in cold water.

After 30 minutes, combine the tomatoes, fresh and canned beans, and add to the squash. Adjust seasoning. Place back in the oven and bake for a further 5-8 minutes until all are piping hot. Garnish with fresh basil leaves.

This can be served with saffron rice or couscous.