Preheat the oven to 180°C (fan)/200°C/gas mark 6/400°F.
Place the prepared butternut squash or pumpkin into a roasting tin and drizzle with a tablespoon of olive oil. Roast in the preheated oven for 30-40 minutes until soft, stirring occasionally.
Heat the remaining tablespoon of olive oil in a large non-stick pan.
Add the chopped onion, stir well, and cook over a low-medium heat until softened and turning golden brown.
Add the garlic, stir and fry for one more minute.
Add the diced pepper and continue to cook until soft.
Add the spices (1 teaspoon chilli powder*, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1 teaspoon dried oregano and a pinch of cayenne pepper if using) and a tablespoon of tomato purée. Stir well and cook for a minute.
Next add the beans and the chopped tomatoes. Bring to the boil, then reduce the heat to a simmer.
When ready add the roasted squash and stir well.
Season to taste with salt and pepper.
Serve with fresh coriander leaves and rice or your favourite sides.