Quick, easy and versatile
From the Field Kitchen
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