Heat the olive oil in a frying pan and sauté the diced squash until it’s coloured on the outside and almost tender in the middle. This will take about 12 minutes.
Add the butter and allow it to melt, then add the onion and cook for about 6 minutes, until the onion is soft.
Add the garlic and tomatoes and cook until the tomatoes are soft and the juices that come out of them have evaporated – the dish shouldn’t be too ‘wet’.
Stir in the drained beans and season really well. Add the cream and bring up to the boil.
Check the seasoning. Scrape this into a small buttered gratin dish and top with the cheese.
Bake in an oven preheated to 200 C for about 25 minutes, or until the cream has reduced and the surface is golden and bubbling.
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