Nibblous | chorizo, cannellini and butternut squash casserole

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 225g Spanish chorizo
• 1 large red chilli, chopped
• 2 x 400g cans chopped tomatoes
• 1 tbsp dark brown muscovado sugar
• 1 red pepper, deseeded and chopped
• 1 butternut squash or pumpkin, about 500g peeled weight, deseeded and cut into 3-4cm dice
• 410g can cannellini beans, drained and rinsed
• 20g fresh flat-leaf parsley, roughly chopped