Put the squash slices on an oven tray, slick with a little olive oil, sprinkle over the thyme leaves & mild chilli powder & add a little salt & peppper.
Bake on medium heat (gas mark 7/ 220C) for 20 mins, turning half way. You want the squash to be soft & a little coloured, so leave in a little longer if need be.
Meanwhile, in a large frying pan, sautee the garlic & chilli with a little olive oil, then add the butterbeans & stir to coat with oil.
Add in the greens, white wine (if using), lemon juice and stock powder.
Stir until the greens are wilted.
Taste and add a little salt & pepper if needed.
Serve with hazelnuts sprinkled over and a little extra lemon juice to squeeze.