Ingredients

• 1 onion
• 5 garlic cloves
• 350 grams butternut squash
• 350 grams cabbage
• 400g can of butter beans (drained)
• a handful of almonds
• unrefined salt

Instructions

1. Chop all of the vegetables finely and keep each separate.
2. Heat a large frying pan with a thin layer of water in the bottom. When the water starts bubbling, add the garlic and onion and fry for a few minutes until the onion starts to turn translucent. If it starts sticking to the pan, add a couple of spoons of water to loosen it up.
3. Throw in the finely chopped butternut squash, add a few good pinches of unrefined salt and fry for about 8-10 minutes. Let the pan dry out so that the butternut squash starts to brown on the bottom of the pan and only throw in a little water every few minutes to loosen it up and ensure that it doesn't burn.
4. Now toss in the butter beans, let it sit for a couple of minutes and then add the cabbage to the pan. Add a few spoons of water and put the lid on.
5. While the cabbage is cooking, chop your almonds and toast them on a small dry pan. As soon as you see a little browning start to appear, remove from the heat and tip out into a separate bowl. If you leave them in the pan after you remove it from the heat, the residual heat in the pan can keep cooking the almonds and burn them while you're not looking. Trust me, I've done it more than once!
6. When the cabbage has softened to the level that you like, serve it out and sprinkle the almonds over the top.