Cranberry beans

Finally getting around to posting about dinner from the farmers market the Sunday before last. The only thing not bought there was the meat (I had a roast in the fridge that needed to be cooked) and the mushrooms since I couldn't find any I liked there.
I served sautéed cranberry beans with mushrooms. I cooked them in the wok with some water, some olive oil, and a little coarse sea salt. I chose to pair them with mushrooms to bring out the nutty, earthy flavor in the beans. If I had it to do over again I would probably blanche the beans before I sautéed them to soften them a bit, even after cooking them for almost an hour they were a bit firm.
I rubbed the roast with some salt, rosemary, thyme, toasted onion, and pepper.
The other veg was some nice acorn squash I picked up at the market. This was easy just a quick roast on a cookie sheet in the oven. Cut into 1/2 or 1/4 s your choice, coat with some butter or olive oil and a sprinkle of nutmeg then roasted till browned and tender. I just tossed it in next to the roast which I was cooking at 400.
Then I made a yummy gravy from the roast drippings. I always add a big of cornstarch as a thickener for the gravy. This was some seriously good gravy.