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.
Servings: 8
Ingredients:
| 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% |
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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 (25 mL) maple syrup
2 tsp (10 mL) soy sauce
1/4 tsp (1 mL) each salt and pepper
2/3 cup (150 mL) 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.
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