Butternut squash and borlotti bean stew

Name: Butternut squash and borlotti bean stew
Cuisine: European
Ingredients: 1 tsp rapeseed oil; 2 red onions, chopped; 1 medium butternut squash, deseeded, peeled and cubed; 1 green pepper, chopped; 1 vegetable stock cube dissolved in 500ml water; 2 x 400g cans tomatoes; 50g dried red lentils; 1 heaped tsp dried oregano; good pinch chilli flakes; 4 cloves garlic, crushed; 2 x 400g cans borlotti beans, drained; good grind black pepper; 1 tbsp chopped parsley, to garnish