Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel the butternut squash, remove and discard the seeds, and cut the flesh into small 1/2 -inch cubes. Toss the butternut squash cubes with half of the olive oil, plus the salt and pepper. Spread them in a single layer on a baking sheet.

Step 3

Roast for 20-25 minutes, or until the squash is tender and caramelized, stirring halfway through.

Step 4

While the squash is roasting, heat a large deep skillet over medium heat. Add the remaining olive oil and sauté the chopped onion until translucent but not browned, about 5 minutes.

Step 5

Stir in the garlic, tomato paste, paprika, oregano and thyme.

Step 6

Stir in the cream and water, then stir in the roasted butternut squash, beans, and parmesan, reduce the heat and simmer for about 5 minutes until everything is heated through and the sauce has thickened slightly.