Baked Winter Squash with Heirloom Beans and Hominy

Ingredients

• 1/2 cup dried whole hominy
• 2/3 cup dried anasazi or cannellini beans, sorted and rinsed
• 2/3 cup dried red kidney beans, sorted and rinsed
• 2/3 cup dried yellow-eye beans or baby limas, sorted and rinsed
• 1 piece (about 2 inches) kombu (a sea vegetable)
• 2 whole bay leaves
• 6 winter squash (acorn, carnival or kabocha) (about 1 1/4 pounds each)
• 3 tablespoons olive oil (plus oil to brush squash)
• 1 cup diced onion
• Sea salt
• 1 cup diced red pepper
• 1/2 cup diced carrots
• 1 cup cherry tomatoes, cut in half
• 2 tablespoons minced garlic (about 4 large cloves)
• 1 teaspoon dried oregano
• 1/2 cup finely sliced fresh cilantro stems
• 2 teaspoons tamari
• 1 teaspoon umeboshi vinegar