Instructions

1. Peel and dice the squash. Peel and slice the onion and garlic. Roughly chop the red pepper.
2. Heat 2 tbsp of olive oil in a large pan or casserole dish. Gently sauté the onion and garlic for 5 minutes.
3. Add the squash & red pepper and sauté for 5 minutes. Add the spices, chipotle & tomato puree and stir to coat.
4. Add the chopped tomatoes and enough water (rinsing the can) to cover the squash. Add the cinnamon stick, season with salt and pepper, then bring to the boil.
5. Simmer under cover for 25 minutes, or until tender. Add the beans and cook for another 5-8 minutes over medium heat to reduce the sauce a bit more. Add the spinach & coriander, put the lid on and turn off the heat. Rest for 3-5 minutes to allow the spinach to wilt.
6. Stir through and serve.