TIP: Rinse the tins of tomatoes with a little of the wine (or a drop of water) before adding to the pan. This helps clean the tins and means there is no waste!
Serve with boiled rice, guacamole, soured cream and grated cheese, or with tortillas, or as a filling for burritos.


1 small butternut squash (about 1 kg), peeled, deseeded and cut into cubes
3 tbsp olive oil
2 red onions, chopped
2 garlic cloves, crushed
1 fresh red chilli, deseeded and finely chopped
1 tbsp ground cumin
1 tbsp ground coriander
3 x 400 g tins of chopped tomatoes
150 ml (5fl oz) white wine
1 tbsp light muscovado sugar
2 x 400 g tins of black beans, drained and rinsed
Salt and freshly ground black pepper
sprigs of coriander, to serve


Preheat the oven for 220°C.
Arrange the cubes of squash in a single layer a baking tray and drizzle over 2 tablespoons of the olive oil. Season with salt and pepper and toss together. 
Roast in the oven for 25–35 minutes or until golden and tender but still with a little bite.
Heat the remaining oil in a large, wide deep frying pan. Add the onions, garlic and chilli and fry over a high heat for 2–3 minutes. 
Sprinkle in the spices and fry for another minute. 
Add the tomatoes (see tip), wine and sugar, season with salt and pepper and bring to the boil, stirring. 
Cover with a lid, then reduce the heat and simmer for about 10 minutes.
Give the mixture a stir, add the beans and the roasted cubes of squash, then cover again with the lid and simmer for a further 10 minutes.
Check the seasoning and serve piping hot with the coriander.

Recipes provided by BBC Lifestyle in South Africa. The show airs from Tuesday, July 4 2017 at 9 pm.