Harlequin squash with borlotti beans, pumpkin, cauliflower & a roasted red pepper sauce

From the Field Kitchen

1 Hour

Serves 4

What you'll need…

  • 2 Harlequin squash
  • 1 Small cauliflower
  • 1/2 Pumpkin
  • 100g Cooked borlotti beans, chickpeas or butterbeans
  • 1 Clove crushed garlic
  • 1 Teaspoon cinnamon
  • 1 Teaspoon cumin seeds
  • 1 Red pepper
GB FC OCT Web 87 min

The method


Pre-heat your oven to 200 °C. Cut the squash & pepper in half lengthways and scoop out the seeds. Place flesh side down on a baking tray for 30 minutes.


Meanwhile, peel & chop the pumpkin into 1cm cubes and put into the oven for 5 minutes. Once the peppers are nice and charred, allow to cool, remove the skins & blend. Season to your liking.


Chop the cauliflower into florets and grate using a coarse grater, add to the pumpkin with the spices & garlic & bake for a further 10 minutes.


When done, mix with the beans and serve inside the cooked squash. Serve with a drizzle of the red pepper sauce, harissa or salsa verde. Enjoy!

Recipe by Mark Price, Groobarbs Field Kitchen

Have a question?

View our FAQ or drop us a message and we'll see how we can help.

Contact Us