Tested till perfect Maple-Glazed Squash and Beans with Walnuts

Maple-Glazed Squash and Beans with Walnuts

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

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2003

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1/2 1/2butternut squashbutternut squashes, or 1 acorn squash (about 1 lb/500 g)
  • 2 cups 2cupsharicots verts or green beangreen beans, (about 8 oz/250 g)
  • 1 tbsp 1tbspvegetable oil
  • 1 tbsp 1tbspbutter
  • 2 tbsp 2tbspmaple syrup
  • 2 tsp 2tspsoy sauce
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2/3 cup 2/3cuptoasted walnutwalnuts
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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.

Nutritional Information Per serving: about

cal 137 pro 3g total fat 10g sat. fat 2g
carb 12g fibre 2g chol 5mg sodium 239mg

% RDI:

calcium 4 iron 7 vit A 36 vit C 17
folate 13
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