Green Beans and Roasted Squash in Sherry Soy Butter
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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 119 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 5 g |
| carb | 12 g |
| fibre | 2 g |
| chol | 20 mg |
| sodium | 260 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 8% |
| vit A | 59% |
| vit C | 25% |
| folate | 14% |
-
1 butternut squash (1-1/2 lb/750 g)
1/3 cup (75 mL) butter
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) green beans, trimmed
2 tbsp (25 mL) sherry
1 tbsp (15 mL) soy sauce
Preparation:
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.
Source
Canadian Living Magazine: October 2006
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