1 butternut squash, peeled, seeds removed (approx. 425g/15oz), cut into 2cm/¾in pieces
2 red chillies, 1 whole and 1 finely sliced
1 large fennel bulb, approx. 250g/9oz, sliced, fronds reserved
2 garlic cloves, grated
400g tin cannellini beans (or butter beans), rinsed and drained
2 bay leaves
½ tsp black pepper
½ tbsp fennel seeds, lightly crushed
2 tbsp olive oil
1 tsp sea salt
500ml/18fl oz vegetable stock
4 tbsp dry white wine