Sunday, November 05, 2006

Harlequins (and Butternuts and Gems) for Fireworks Night

These are all squash, or squashes, (is the plural of squash squash or squashes?). My friend had a bunch of them sitting on her wall, catching the afternoon rays of the autumn sun. All of them are great to eat and I had a Harlequin squash. A good excuse to use my favourite new thing, my beanpot cazuela, brought back from Catalonia with care for its handmade fragility. And a good excuse to use the wild boar sausages from the market in Wells. It seems that wild boar are now roaming all over Somerset, having a fine old time, and eventually becoming excellent sausages. Mine came from Barrow Boar near Yeovil.

Steep 3 handfuls dried mixed beans overnight.


Preheat oven to 200ºC

½ Harlequin squash

Olive oil, sea salt

Line baking dish with tinfoil and dash in 1 tbsp oil

Cut squash into 3 pieces and remove seeds

Roll in oil and sprinkle with salt


Bake for about ½ hr until cooked through

Remove skin and dice flesh


Turn oven down to 180ºC


Into the beanpot go

Drained, steeped beans

1 tin chopped tomatoes, reduced in a frying pan with

2 tsp dried oregano, ground black pepper (no salt at this point)

Boiling water or stock to cover


Put pot in the oven for about 1 hr


4 wild boar sausages

1 tsp olive oil

Brown sausages in frying pan and add to bean pot

Add diced squash

Cook for a further hour, or until beans are tender.

Test for seasoning and add salt if necessary.

Good with a baked potato, a Catherine Wheel or a Roman Candle

4 comments:

ChrisB said...

This looks like another recipe I will be trying soon

Susan in Italy said...

The final dish looks great. Wild boar sausages, heirloom squash and beans in your Catalonian pot. Can't think of anything better.

June said...

Aaah, I love my beanpot, any excuse to cuddle its little round tubby self .

traveller one said...

Oh boy do I love this kind of food! I can virtually smell the aroma as it wafts through the kitchen! And such a pretty photo of the squash(es?)!

 
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