Roasted Squash with Spicy Beans

This recipe creates a delicious warming meal for a dark, winter’s night. If you want to give it a go during the summer, consider substituting the squash for local, seasonal produce such as aubergine, carrot or courgette. The beans and peas could be substituted, but try and get these ones as they are locally grown! This dish is a filling meal in itself, but you could serve with crusty bread, tortilla wraps or rice, if you are looking for a bigger meal.


1 butternut squash

2 tbsp oil

1 red onion, chopped

1 stick celery, finely diced

1 red pepper, diced

2 cloves garlic

1 tsp smoked paprika

150ml red wine

400g tinned tomatoes

400g can carlin peas

400g can red haricot beans

1 bunch flat leaf parsley, chopped



  1. Pre-heat the oven to 190°C
  2. Wash the squash and cut it in half. Remove the stalk and seeds, and cut each half into 8 wedges
  3. Place the squash on a baking tray and drizzle over 1 tbsp of the oil
  4. Heat the remaining oil in a large pan and sauté the onion for 5 minutes
  5. Add the celery and red pepper, and stir to combine
  6. Cover the pan; reduce the heat, and leave the vegetables to sweat for 5 minutes
  7. Turn the heat up again and add the garlic and smoked paprika
  8. Stir for one minute and then add the wine, tinned tomatoes, pulses and chopped parsley
  9. Bring up to the boil then simmer, covered, for 20-25 minutes
  10. As soon as the spicy beans start to simmer, put the squash in the oven for 20-25 minutes until the wedges are soft and starting to brown at the edges.
  11. Serve the spicy beans topped with two wedges of roast squash


You can find the original recipe here alongside other ingenious recipes which make use of British pulses