You will need

  • 2 tablespoons extra-virgin olive oil
  • 400g butternut squash (cut into small chunks)
  • 1 white onion (finely diced)
  • 1 medium carrot (peeled and diced)
  • 40g celery (diced)
  • 2 garlic cloves (minced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon mild chilli powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon tomato puree
  • 1 can red kidney beans (drained and rinsed)
  • 1 can black beans (drained and rinsed)
  • 1 can of chopped tomatoes
  • 1/2 teaspoon salt
  • 1 teaspoon Food Thoughts cocoa powder


Begin by preheating the oven to 180c and scattering the butternut squash chunks onto a baking tray. Drizzle with 1 tablespoon oil, season with salt and place into the oven for 25 minutes.

Meanwhile heat a large pan on a medium heat and add the other tablespoon of oil along with the diced onion, carrot and celery.

Cook for 8 minutes stirring frequently before adding the garlic, smoked paprika, chilli powder, oregano, cumin and tomato puree.

Combine ensuring the veg is evenly coated in the spices before adding the kidney and black beans, chopped tomatoes, salt and then the Food Thoughts Cocoa Powder.

Allow to simmer stirring often before stirring through the roasted butternut squash chunks. Add 2 tablespoons of water to loosen the chilli before simmering for a further 5 minutes.

Serve with rice, crumbled feta, avocado chunks, sliced spring onions and coriander. Enjoy.