roasted spicy squash , nuts and beans

Serves: 4

Ingredients:
2 cups butternut squash, peeled and chopped into bite-size pieces
1 red onion, cut into chunks
1 aubergine, diced
40 g mixed nuts, roughly chopped
1 can butter beans, drained and rinsed
350 g tub tomato and chilli sauce
1 tablespoon chopped chives

Method:
preheat the oven to 200°c.
mix together the butternut squash, onion, aubergine, nuts and butter beans in a roasting pan, stir in the sauce and 50ml water.
bake for 25–30 minutes until tender.
sprinkle with chopped chives to serve.