1. Add the butternut to a roasting dish with some oil, honey/syrup, and cinnamon and roast until golden. 2. For the beans: add some olive oil to the pan, then the onions, celery, and fennel seeds, and sauté until fragrant. 

3. Add in the tinned tomatoes, beans, tomato paste, miso paste, chilli sauce, Worcestershire sauce, soy sauce, and date syrup, and let it simmer for a bit before adding in the nutritional yeast and coconut cream. Leave to simmer for 10 minutes on medium heat.

4. Once nice and jammy, remove from the heat, add the roasted butternut, coconut cream, fresh dill, and hazelnut rayu! Serve with some flatbreads, on top of hummus, whipped feta or toast!