Bean and Winter Squash Gratin

Ingredients:

1 cup dried borlotti (cranberry) beans

Fine Trapani sea salt

1 bay leaf

5 tablespoons extra-virgin olive oil Water (optional)

3 ounces country-style white or whole-wheat bread (crusts removed)

Flesh from 1 pound winter squash, such as kabocha squash or Hubbard squash, cut into 1-inch pieces

1 medium yellow onion, cut into small dice

2 large carrots, scrubbed and cut into small dice

2 teaspoons dried thyme

1/2 teaspoon fennel seed

1 dried arbol chili pepper, seeded and crumbled

1 teaspoon freshly ground black tellecherry pepper

1 clove garlic, cut in half

Place the beans in a pot with water to cover by several inches; bring to a boil, and boil for 1 minute. Remove from the heat, cover the pot and let the beans soak for 1 hour. Or, soak in tepid water to cover by several inches for 8 to 12 hours.

Add a generous pinch of salt, the bay leaf and 1 tablespoon of the oil to the beans and their soaking liquid. Add water, if necessary, to keep the beans submerged by 2 to 3 inches.

Cook over medium-high heat. Once the liquid starts to bubble, reduce the heat to medium-low, partially cover and cook, stirring occasionally, until the beans are just tender, 45 minutes to 1 hour. The beans may take longer than 1 hour to cook. Leave them in their soaking liquid while you finish preparing the rest of the gratin.

Tear the bread into chunks and place them in a food processor; pulse into crumbs. Transfer to a bowl and drizzle with 2 teaspoons of the oil, tossing to coat evenly.

Preheat the oven to 400 degrees.

Toss the squash pieces with 1 tablespoon of the oil and 1/4 teaspoon of fine sea salt. Roast for 20 to 30 minutes, turning them once after about 15 minutes, until lightly golden and tender.

Heat 1 tablespoon plus 1 teaspoon of the oil in a large, heavy sauté pan over medium heat. Add the onion and carrots, stirring to coat; cook until tender and just beginning to turn golden, about 7 minutes. Stir in the thyme, fennel seed and dried arbor chili pepper. Cook for 2 minutes, then gently fold in the squash just until incorporated. Discard the bay leaf in the beans. Drain the beans, reserving 1 cup of the cooking liquid, and gently stir them into the squash mixture. Season with 1/4 teaspoon salt and the black pepper.

Rub the bottom and sides of a shallow 2-quart baking dish with the cut halves of garlic. Discard the garlic or reserve for another use.

Transfer the bean-squash mixture to the baking dish. Pour 3/4 to 1 cup of the reserved bean-cooking liquid evenly over the top of the dish.