Leon vegetarian squash corn and bean stew recipe...

Cold nights call for warm stews and casseroles and this Leon recipe is another veggie favourite that is pretty quick to pull together when you want something hearty. It all ends up looking a bit orange, but you could add peas or green beans if you wanted to add a bit more colour! I always make a huge batch of this and it tastes even better for lunch the next day, the flavours mature really nicely overnight. It also freezes well so there is no excuse not to have a 'proper dinner' when you get home from work! ;)

Ingredients:
* 2 tablespoons of olive oil * 2 medium onions, chopped * 1 red pepper, chopped * 3 cloves of garlic, crushed * 1½ carrots * 1 stick of celery * 1 teaspoon ground cumin * 2 teaspoons ground paprika * 2 corn cobs, kernels removed * 400g butternut squash, peeled and diced * 4 large tomatoes, roughly chopped * Salt and freshly ground black pepper * 250ml vegetable stock * 1 x 440g tin of pinto beans, drained (you can also use borlotti or cannellini beans)

Heat the oil in a large pan over a medium heat. Add the onions, red pepper and garlic and cook for five minutes.

Add the spices, squash, corn kernels and tomatoes and mix well. Cook for another five minutes, stirring regularly, Season well with salt and black pepper,

Add the stock and bring up to a running boil. Once bubbling, cover and cook for 20 minutes or until the squash is tender. You can add extra stock or water at this point if necessary.

Stir in the drained beans and cook until warmed through.

Serve in a shallow bowl with a hunk of crusty bread and enjoy!