>> source: BBC Good Food magazine, February 2015
>> servings: 4
>> time: 1 hour 30 minutes

If using fresh @medium vine tomatoes{600%g} (or use @chopped tomatoes{400%g} tinned), pour boiling water over them in a bowl, count to 30, then lift out, peel and chop.

Heat @olive oil{2%tbsp} in a #heavy-based frying pan{} with a lid and add @onions{2} finely chopped and @garlic cloves{2} finely chopped. Soften gently, stirring occasionally. Stir @red bird's-eye chilli{1} deseeded and finely chopped, @cayenne pepper{1%tsp}, @oregano{1%tsp}, and @bay leaf{1} into the onions. Stir-fry for ~{1%minute}, then stir in @butternut squash{600%g} peeled and cubed and @green olives{12} roughly chopped.

Simmer for a couple of minutes, stirring, then add the tomatoes and 200ml water. Crumble in @vegetable stock cube{0.5} and stir. Bring to a simmer, cover and cook for ~{30%minutes}, stirring occasionally.

Add @piquillo pimiento peppers{200%g} (or 2 roasted Romano peppers) roughly chopped and check the seasoning. Add extra water if it's looking dry. Cover and cook for a further ~{25%minutes} to ~{30%minutes} until the squash is tender.

Add @black beans{400%g} drained and rinsed to the pan and reheat. Serve with @chives{1%small bunch} snipped and @soured cream{175%ml} on the side.