Roasted Butternut Squash with Smokey Haricots and Soft Polenta

More of a mental note than a recipe- simple and good.
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Roasted
1 butternut squash, sliced longways
1 medium onion, in wedges
Pinch of thyme
2 tablespoons olive oil
Roast at 200c 30 mins turning and rotating occasionally (till caramelised).

Beans
Fry:
1 finely chopped onion
3 grated cloves of garlic
1 finely chopped celery stick
Add:
1 tin of tomatoes
200g haricot beans (from a can or soaked and boiled)
1 teaspoon good smoked paprika
2 big handfuls of washed spinach leaves

Polenta
200g polenta
400g water
2 tablespoons poppy seeds (optional)
2 tablespoons olive oil
Mix the oil and water, bring to boiling point. Slowly pour the polenta and poppy seeds from a jug as you whisk. Stir until creamy.

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