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
Steep 3 handfuls dried mixed beans overnight.
Preheat oven to 200ºC
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
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