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Roasted Squash with Spicy Beans

Perfect for winter evenings, this delicious seasonal recipe makes use of squash 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.

Roasted Squash with Spicy Beans

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

Ingredients

  • 1 Squash (I like to use Butternut, Coquina or Onion Squash but others will do too!)
  • 2 tbsp Rapeseed Oil
  • 1 Red Onion, chopped
  • 1 stick Celery, finely diced
  • 1 Red Pepper, diced
  • 2 cloves Garlic
  • 1 tsp Sweet Smoked Paprika
  • ½ tsp Hot Smoked Paprika (optional)
  • 150ml Red Wine
  • 400g can Carlin Peas (or 100g dried Carlin Peas, cooked)
  • 400g can Red Haricot Beans  (or 100g dried Red Haricot Beans, cooked)
  • 1 bunch Flat Leaf Parsley, chopped (keep a few leaves for garnish)
  • Salt and freshly ground pepper to season
  • 150ml Water

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.




Carol Kearns
Carol Kearns

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