Preheat your oven to 220°C/Fan 200°C/Gas 7. Trim and halve the squash. Scoop out the seeds (see our tip on how to make the most of them) then chop the squash into small chunks. The squash skin is edible, so no need to peel it unless you prefer to.
Trim and peel the parsnips then chop them to match the squash. Peel the onions and roughly chop them. Scatter the squash, parsnips and onions into a large roasting tin or casserole dish.
Pour over 2 tbsp olive oil and dust with 2 tsp each smoked paprika and ground cumin, and a good pinch of salt and pepper. Toss to coat, then slide the veg into the oven and roast for 25 mins, stirring halfway through.
While the veg roast, peel and finely chop the garlic. Trim the dry ends off the cavolo nero, then finely slice both the leaves and stalks. Fill and boil your kettle.
When the veg have roasted for 25 mins, add the garlic, cavolo nero and the cinnamon stick to the tin. Pour in the tinned cherry tomatoes, the cannellini beans and the butter beans (no need to drain them). Top up with 500ml boiling water and stir well. Return the tin to the oven and cook for 30 mins, till the beans are bubbling and tender.
Taste and add more salt or pepper if needed. Ladle the beans and veg into warm bowls, discarding the cinnamon stick, and serve.
Eat & Keep
These baked beans will keep in the fridge for up to 3 days,
or you can freeze them for up to 3 months. Divide them
into smaller portions, cool completely then freeze in sealable tubs. Defrost thoroughly and reheat till piping hot.
Turn these bubbling beans into a scary sharing dish by serving them over platefuls of crunchy tortilla chips. Top with dollops of dairy-free yogurt, tangy red onions (thinly slice and pickle in lime juice with a pinch of salt for 15 mins), fiery slivers of fresh chilli (if you dare) and a handful of coriander leaves.
Low Waste, No Waste
You can toast your squash seeds to make a crunchy snack. Rinse any flesh off the seeds, then toast them in a frying pan ona medium heat to dry them out. Add a splash of oil, a pinch of salt and a pinch or 2 of spice (turmeric, cumin, smoked paprika or chilli powder work well). Toast, stirring, till puffy and golden, then tip out onto a plate to cool. They’ll keep in a sealed container for a few weeks.