|Perfect for winter evenings, this delicious seasonal recipe makes use of squash - or pumpkin - and Hodmedod’s canned Red Haricot Beans and Carlin Peas (or cook them up from dry if you prefer). Developed by Carol Kearns, who not only creates the lovely illustrations for our packaging but also publishes recipes on her blog The Art of Baking it’s easy to make and wonderfully warming.|
This hearty recipe is perfect for chill winter evenings and will make a perfect dish for Christmas eve as it can be made in advance and is so warming and filling.
Why not make it in tandem with Hodmedod’s Squash and Fava Bean Soup recipe as both require only half an oven roasted squash?
Alternatively double up the other ingredients and make twice the quantity: if you have any leftovers, cut up the squash wedges into chunks and stir into the spicy beans before storing in the fridge or putting in the freezer.
Makes 4 generous servings
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.
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