Maple-Glazed Squash and Beans with Walnuts

Author: Canadian Living

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

  • Portion size 8 servings

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 tablespoon vegetable oil
  • 1 tablespoon butter
  • 2 tablespoons maple syrup
  • 2 teaspoons soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cups toasted walnuts

Method

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 facts <b>Per serving:</b> about

  • Sodium 239 mg
  • Protein 3 g
  • Calories 137.0
  • Total fat 10 g
  • Cholesterol 5 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 13.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 36.0
  • Vitamin C 17.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Maple-Glazed Squash and Beans with Walnuts