Method
Set a large, heavy-based casserole pan over a hot part of the fire. Add half the extra-virgin olive oil and when it’s hot, add the sausages. Fry them, turning regularly, so they brown evenly on all sides. Don’t let the pan get too hot or you’ll burn the sausages. When they look lovely and golden, lift them out of the pan and set them to one side.
Add the onions and garlic to the pan and stir them. Allow them to soften, there’s no harm in letting them develop some colour around their edges.
Meanwhile, deseed the squash and cut up the flesh into bite-size pieces (you really don’t need to peel it). Add the pieces to the onions along with half the sage and rosemary. Cook the vegetables until the squash is starting to soften at the corners, then stir in the cooked beans and pour over enough water to cover. Bring everything up to a simmer and cook, stirring regularly, so it’s all cooking evenly, for 15–20 minutes, by which time the squash should be nice and tender. You’ll need to keep your eye on the fire — you want to keep the heat ticking over.
Cut up the sausages into chunky pieces and add these back to the pan, along with plenty of salt and pepper. Cook for a further 3–4 minutes, or until the sausages are cooked through. Roughly chop the remaining herbs. Scatter these over the top and trickle over the remaining extra-virgin olive oil. Allow everything to cool for 5–10 minutes before serving.
