Roasted Squash with Spicy Beans

Method

1. 1. Pre-heat the oven to 190°C/Gas Mark 5.
2. Wash the squash and cut it in half across the middle. Now remove the stalk and cut each half into 8 wedges and remove the seeds (there is no need to peel the squash). Place the squash on a baking tray and drizzle over 1 tbsp of the oil. Use your hands to ensure it is well coated with oil. Season with salt and pepper.
3. Heat the remaining oil in a large pan and sauté the onion for 5 minutes. Add the celery and red pepper, stir and then cover the pan; reduce the heat and leave the vegetables to sweat for 5 minutes.
4. Turn the heat up again and add the garlic and smoked paprika. Stir for one minute and then add the wine, tinned tomatoes, Hodmedod pulses, chopped parsley and salt and pepper. Bring up to the boil then simmer, covered, for 20-25minutes, adding more water if the beans are a bit dry.
5. As soon as the spicy beans start to simmer, put the squash in the over to roast for 20-25 minutes until the wedges are soft and starting to brown at the edges.
6. Serve the spicy beans in wide bowls each topped with two wedges of roast squash. Garnish with the remaining parsely leaves. If you’re extra hungry serve with chunks of bread.

The remaining roasted squash can either be used to make the Squash and Fava Bean Soup or, alternatively, use it to make a quick purée, delicious with roast chicken, pan-fried salmon or veggie sausages and onion gravy.