Grate the squash pulp into a large bowl, using the coarse holes of a box grater. Sprinkle generously with salt, cover, and set aside for 2 hours.
Meanwhile, cook the potatoes in a large pot of boiling salted water until you can penetrate one easily with a fork. Drain and chop the potatoes into bite-size pieces. Cover and keep warm.
Combine the beans in a pot with the carrot, bay