2. While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin side down. Cook at 400 F for about 40 minutes, or until fully tender when pierced with a fork. Remove from oven and serve each half squash filled with a generous scoop of bean soup.
Reprinted with permission from Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver (Harper Perennial, 2008). Copyright 2008 by Barbara Kingsolver.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.