Yummy fall favourite side dish from one of our moms that will get everyone eating squash and beans.
Preparation Time: 20
Cooking Time: 20
Yield: 8
Description:
A momstown Burlington member tried this a few thanksgivings ago and is now a family favouriteat her house. Recipe from the Canadian Living Test Kitchen.
Butternut squash is the easiest of the squashes to peel and cut into finger-size sticks for this sensational side dish.
Ingredients:
Half butternut squash or 1 acorn squash (about 1 lb/500 g)
2 cups (500 mL) haricots verts or green beans (about 8 oz/250 g)
1 tbsp (15 mL) each vegetable oil and butter
2 tbsp maple syrup
2 tsp (10 mL) soy sauce
1/4 tsp (1 mL) each each salt and pepper
2/3 cup (150 mL) toasted walnuts
2 cups (500 mL) haricots verts or green beans (about 8 oz/250 g)
1 tbsp (15 mL) each vegetable oil and butter
2 tbsp maple syrup
2 tsp (10 mL) soy sauce
1/4 tsp (1 mL) each each salt and pepper
2/3 cup (150 mL) toasted walnuts
Peel and cut squash into 3- x 1/2- x 1/2-inch (8 x 1 x 1 cm) strips to make about 5 cups (1.25 L); set aside.
In large saucepan of boiling salted water, blanch haricots verts until tender-crisp, 2 to 3 minutes (3 to 6 minutes for green beans). Drain and chill under cold water; drain well. (Make-ahead: Wrap vegetables separately in towels; enclose in plastic bags and refrigerate for up to 1 day.)
In large skillet, heat oil and butter over medium-high heat until foaming. Add squash; cover and cook, turning twice, until tender-crisp, about 5 minutes.
Add haricots verts, maple syrup, soy sauce, salt and pepper; cook, turning gently, until heated through and evenly coated. Mix in walnuts. Scrape into warmed serving dish.
