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
- Credits : Canadian Living Magazine: October 2003
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
- Iron 7.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 36.0
- Vitamin C 17.0