Maple-Glazed Squash and Green Beans with Walnuts

“With Canadian Thanksgiving so near, couldn't resist testing this for Thankgsgiving dinner.I made half a recipe and it is wonderful!! It will be a part of our Thanksgiving dinner. (Possibly for years to come!!) from Canadian living mag.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 12 butternut squash or 1 acorn squash, about a pound (butternut squash is the easiest to peel and cut into finger sized sticks)
  • 2 cups green beans, about 8 ounces
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 2 tablespoons maple syrup
  • 2 teaspoons soy sauce
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • 23 cup toasted walnuts, perferably whole halfs

Directions

  1. Peel and cut squash into 3 x 1/2 x 1/2 inch strips to make about 5 cups, set aside.
  2. In a large saucepan of boiling salted water, blanch the green beans until tender crisp, about 3 to 6 minutes.
  3. Drain and chill under cold water; drain well.
  4. (Make ahead: wrap veggies separately in towels; enclose in plastic bags and refrigerate for up to 1 day.) In a large nonstick frypan, heat oil and butter over medium high heat until foaming.
  5. Add squash;cover and cook, turning twice,until tender crisp, about 5 minutes.
  6. Add green beans, maple syrup, soy sauce, salt and pepper; cook turning gently, until heated through and evenly coated.
  7. Mix in walnuts.
  8. Scrape into warmed serving dish.

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