Banger, baked bean & butternut squash bake

Instructions

1. To make the soffrito, heat the olive oil in a nonstick frying pan set over a low heat. Add the onion, carrot and celery to the pan with the bay leaf. Cook, stirring occasionally, for 15-20 minutes, or until the vegetables are very soft and golden. You may need to add a splash of water if the veg starts to stick. Add the garlic and cook for a further 2-3 minutes, then remove from the heat and set aside to cool in the pan.
2. Peel the squash, then cut in half to separate the rounded, seeded end from the straight trunk. Halve and deseed the rounded end, then dice. Slice the trunk into 5mm-thick rounds.
3. Mist a large flameproof casserole with cooking spray and cook the soffrito, pepper and diced squash over a medium heat for 3 minutes, until the pepper starts to soften. Add the passata, red wine vinegar, paprika, oregano, cumin and brown sauce, then season. Stir in 350ml water, then bring to the boil. Reduce the heat and simmer, covered, for 15 minutes.
4. Mist a nonstick frying pan with cooking spray and brown the sausages over a medium heat for 2-3 minutes. Remove from the heat, cut in half and add to the casserole along with the beans. Bring to a simmer and cook, uncovered, for 5 minutes, until thickened.
5. Preheat the oven to 200°C, fan 180°C, gas mark 6. Arrange the squash rounds over the top of the casserole, mist with cooking spray and scatter over the extra oregano. Season then transfer the casserole to the oven and bake for 30-35 minutes until the squash topping is tender and golden.