Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Place the diced butternut squash (half a squash) in a roasting dish, drizzle with olive oil and roast for around 30 minutes, stirring occasionally, until soft. Remove from the oven when cooked.
Heat a little olive oil in a large ovenproof saucepan (if you don't have one you can transfer to an ovenproof dish later). Add 1 chopped onion, stir well, then reduce the heat to low, cover with a lid and sweat for 10-15 minutes until soft. Remove the lid then add 2 cloves of chopped garlic, 1 tsp dried oregano and 1 tsp mild chilli powder (if using) 1 tsp ground cumin and 1/2 tsp ground cinnamon. Cook for one more minute, then add the 1 diced red pepper and 1 diced carrot. Cover with the lid again and cook for a further 10-15 minutes until the carrot is beginning to soften.
Add the tinned kidney beans and black beans and two tins of chopped tomatoes. Stir in the butternut squash once cooked. You may need to add a dash of water as well if it looks dry.
Cook over a low heat for an extra 10 minutes - or as long as you like. This dish improves in flavour the longer you leave it. Season with salt and pepper to taste.