But I still haven't found the squash I'm looking for

Back in my native Australia, one of my favourite vegetables, the squash, takes the form of a little UFO shaped disc that would sit in the palm of your hand with lots of room to spare. It cooks and tastes much like a bitter courgette and it always brightens up your plate nicely.

Last Sunday at the farmer's market I got very excited when I saw something that resembled the squash from my homeland. When I got it back to the kitchen and cut it open I discovered it was more like a small pumpkin.
Goddamn mutton dressed as lamb!
Oh well, time for a change of plan.

ROAST PUMPKIN WITH THREE COLOUR BEANS AND WALNUTS
This is a fantastic side dish for autumn as it reflects the colours of the season.

What you need
beans - I used three different varieties, green, purple and yellow
2 hand-sized squash or 1 butternut pumpkin/squash
a small handful of walnuts
1 tablespoon of honey dissolved in a tiny bit of boiling water
olive oil



The do
De-seed and chop the squash into chunks - if you are using the normal squash you will need to remove the skin (when roasting butternut squash I always leave the skin on). Throw into a baking tray with some olive oil and bake in a medium oven until soft.
Cut the beans into thirds. Don't get precious about top and tailing the beens. I leave them all on, mostly because I like how the ends look like little elves shoes.
Boil a kettle.
Place the beans into a big bowl. Cover the beans in boiling water and cover with a plate. Allow to sit until they are cooked to your liking. I like them a little raw so you may want to leave them for longer or even boil them over the stove for a bit.
Once you are happy with the beans, flush them with cold water and throw them into the baking tray with the pumpkin. Add walnuts and pour the honey mixture over the top and drizzle a little more oil into the tray, toss and return to the oven for 5 minutes. Transfer to a plate and serve.