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Maple-Glazed Squash and Beans with Walnuts

By The Canadian Living Test Kitchen

Tested till perfect

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Maple-Glazed Squash and Beans with Walnuts

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 137
pro 3 g
total fat 10 g
sat. fat 2 g
carb 12 g
fibre 2 g
chol 5 mg
sodium 239 mg
% RDI: -
calcium 4
iron 7
vit A 36
vit C 17
folate 13

Butternut squash is the easiest of the squashes to peel and cut into finger-size sticks for this sensational side dish.

Ingredients

  • 1/2 butternut squash, or 1 acorn squash (about 1 lb/500 g)
  • 2 cups haricots verts or green beans, (about 8 oz/250 g)
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 2 tbsp maple syrup
  • 2 tsp soy sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2/3 cup toasted walnuts

Preparation

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.

Source : Canadian Living Magazine: October 2003

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