Chorizo, Cannellini Bean and Butternut Squash Stew

• 1 tablespoon olive oil
• 1 onion diced
• 3 garlic cloves grated or crushed
• 200 g chorizo chopped into 1cm / ½inch chunks
• 500 g butternut squash (roughly half a large one), chopped into 1cm / ½inch chunks
• 400 g tin chopped tomatoes
• 100 ml chicken stock (from a cube is fine)
• salt and pepper
• 400 g tin cannellini beans drained
• 2 tablespoons parsley chopped (plus extra for sprinkling)

To serve:

• Mashed potatoes, rice or bread
• Green vegetable, such as kale, broccoli or green beans