If you bake the stuffing in the squash, as we did for the cover photo, you can serve the beans alone in half of the sherry and soy dressing.
- Portion size 8 servings
- Credits : Canadian Living Magazine: October 2006
Ingredients
Method
Peel, halve and seed squash; cut into bite-size cubes. Transfer to rimmed baking sheet. Melt 2 tbsp (25 mL) of the butter; drizzle over squash. Sprinkle with salt and pepper and toss well; spread in even layer. Bake in 375°F (190°C) oven, turning once, until tender, about 20 minutes.
Meanwhile, in large pot of boiling salted water, cover and cook beans until tender-crisp, about 5 minutes. Drain and gently toss with squash. (Make-ahead: Refrigerate in airtight container for up to 24 hours; rewarm to continue.)
Melt remaining butter; drizzle over vegetables. Drizzle with sherry and soy sauce.
Nutritional facts <b>Per serving:</b> about
- Sodium 260 mg
- Protein 2 g
- Calories 119.0
- Total fat 8 g
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 12 g
%RDI
- Iron 8.0
- Folate 14.0
- Calcium 5.0
- Vitamin A 59.0
- Vitamin C 25.0
