Ingredients

• 1 pint Vegetable Stock
• 2 ounces Mixed Baby Squash, such as gem, butternut or acorn (I usually use butternut squash :) )
• 4 teaspoons olive oil
• 4 Garlic cloves
• 1 Red pepper, cored, deseeded and finely chopped
• 1 Tomatoes, chopped
• 14 ounces Red kidney beans, rinsed and drained
• 1 tablespoon Hot Chilli Sauce
• 1 Handful of Corriander
• 1 pinch Salt

Directions

1. 1. Bring the stock to the boil in a large saucepan. Quarter and deseed the squash. Add to the pan, reduce the heat and cover. Simmer gently for about 15 mins or until the squash are tender.
2. 2. Meanwhile, to make the sauce, heat the oil in a frying pan, add the garlic and pepper and fry for 5 mins, stirring frequently, until very soft. Add the tomatoes, red kidney beans, chili sauce and a little salt and simmer for 5 mins.
3. 3. Drain the squash from the stock, reserving the stock, and return to the pan. Scatter over the spinach leaves, cover and cook for about 1 minute until the spinach has wilted in the steam.
4. 4. Pile the vegetables on to the steamed rice on a serving plates. Stir 8 tbsps of the reserved stock into the sauce with the corriander. Spoon over the vegetables and serve with sour cream and/or avocado and lime salad.