Slow cooker squash, cannellini bean and pesto stew

Method

1. If you have a sear or braise function on the slow cooker, switch it on. Add the oil, garlic and squash and cook for a few minutes until fragrant. If not, turn it on to high, add the oil, garlic and squash and give it a few minutes for the garlic to start to warm and become fragrant.

2. Add the tomatoes, beans and stock. Season well and add the parmesan rind, if using. Stir together, cover and cook on low for at least 4 hours until the sauce is rich and flavourful and the squash is completely tender.

3. Serve in bowls, with the pesto swirled in and toast on the side.