Season
Ingredients
1/2 medium crown prince squash
4 Tbsp olive oil
1 Tbsp coriander seeds
1 tsp fennel seeds
2 Tbsp sesame seeds
1 lemon
2 tins white beans or chickpeas
2 onions
2 stalks celery
4 cloves garlic
1 bunch of greens (whatever's in the box: Kale, chard, spinach)
A handful of fresh parsley
A handful of toasted pine nuts
Method
Wash the squash as we’re eating the skin and scoop out the seeds (you can roast these to nibble on or keep for planting).
In a large bowl, stir together 2 Tbsp of the olive oil, all the seeds and the zest of the lemon. Cut the squash into chunky wedges, put them in the bowl with the marinade and toss to thoroughly coat. Spread the squash wedges out on a roasting tray and bake in the oven for 30 to 40 mins until it’s browning and cooked through.
While the squash is roasting you can make the beans. Mince the onions and the celery. Crush the garlic cloves and slip the skins off, you can leave the cloves crushed but whole. Heat the remaining oil and chuck in the onion, celery and garlic. Cook over a med low heat, stirring often, for 10 to 15 mins until they’re soften and starting to colour.
Remove the tough stalks from the greens and chop well (if you’re using chard, chop the stalks separately and saute along with the onions etc) Add these to the aromatics stir well and then cover so that the greens can braise in their own liquid. Lift the lid and give it an occasional stir.
Once they’ve started to cook down, chuck in the beans, liquid and all, continuing to cook, stirring often, adding a little water if it feels a bit dry. Cook until bubbling.
When the squash is cooked, take it out of the oven and sprinkle with a tablespoon or two of lemon juice.
Spread the beans and greens on a plate or bowl and top with the squash wedges. Top with a handful of fresh herbs, some freshly grated lemon zest and a handful of toasted pine nuts!
