Squash cacciatore with potato parsnip mash.

1. Peel and dice potatoes and parsnip. Place in a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender. Drain and mash with a potato masher along with 2 tbsp olive oil (see notes). Season with salt and pepper.

2. Heat frypan over medium-high heat with 1 tbsp oil. Peel and slice onion. Chop garlic and rosemary leaves. Add to pan as you go. Cook for 5 minutes until softened.

3. Quarter mushrooms and squash. Add to pan along with drained beans and olives. Stir in 1 tsp paprika, 1 tbsp tomato paste and crumble in stock cube.

4. Stir in 1/4 cup olive oil, crushed tomatoes and 1/2 tin of water. Simmer for 10-12 minutes or until cooked through. Season to taste with salt and pepper.

5. Divide mash and cacciatore among plates. Season with extra pepper if desired.

Notes:
Add butter to your mash if preferred for a richer flavour.

potatoes 800g
Parsnips 2
Brown Onion 1
Garlic 2 cloves
Rosemary 1 sprig
mushrooms 1 punnet (200g)
Yellow squash 4
Cannellini beans 400g
kalamata olives 1/2 tub (100g)
Crushed tomatoes 400g

From your pantry:
oil (for cooking + olive), salt, pepper, tomato paste, stock cube (of choice), ground paprika