Pumpkin and Parsnip Cassoulet

2 tbsp olive oil
2 large onions, chopped
500g pumpkin, deseeded, peeled and diced (I used carnival squash because that's what Tesco had, and a whole one, which was more than 500g but I threw it all in)
500g parsnips, diced
3 garlic cloves, crushed
2 x 425g cans mixed beans, drained
780g can tomatoes (have to admit I've never seen a can that big so I used two normal size ones)
225ml red wine
300ml vegetable stock
2 large sprigs fresh thyme (I used dried)
1 tbsp sugar
75g fresh breadcrumbs
25g parmesan, grated

1. Heat oven to 180c. Heat the oil in a large pan or wok, addonions, then fry for 5 minutes until golden. Add pumpkin, parsnips and garlic and cook for a further 3 minutes. Stir in beans, tomatoes, wine, stock, thyme, sugar and plenty of seasoning. Bring to the boil, then transfer to a large casserole dish, pressing the beans and vegetables beneath the liquid (I actually did everything in the same pan, I've got a casseroley thing that's also OK on the hob).

2. Sprinkle the top with breadcrumbs and grated cheese. Cover, then cook for 40 minutes. Uncover, stir well (not sure how you do this without disturbing the topping?) and cook for a further 40 minutes.

Nutrition info - serves 6, per serving 368 cal, 16g protein, 53g carbs, 9g fat, 2g saturated fat, 14g fibre, 3g sugar, 2.16g salt.