Green Beans and Roasted Squash in Sherry Soy Butter

Author: Canadian Living

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

  • 1 butternut squash (1-1/2 lb/750 g)
  • 1/3 cup butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb green bean trimmed
  • 2 tablespoons sherry
  • 1 tablespoon soy sauce

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
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 59.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Green Beans and Roasted Squash in Sherry Soy Butter

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