Roasted spicy squash, nuts and beans recipe

Ingredients

• 300 g butternut squash, peeled and chopped into bite-size pieces
• 1 red onion, cut into chunks
• 1 aubergine, diced
• 40 g mixed nuts, roughly chopped
• 200 g butter beans, drained and rinsed
• 350 g tub tomato and chilli sauce
• 1 tbsp chopped chives