Simmered Butternut Squash and Green Beans

“This recipe comes from "Sundays at Moosewood Restaurant" It's very good.”

Ingredients Nutrition

  • 1 12 cups konbu dashi
  • 2 teaspoons tamari
  • 1 teaspoon sake
  • 2 teaspoons honey
  • 1 12 teaspoons grated peeled fresh gingerroot (I like more)
  • 34 lb butternut squash, peeled and cut into 1 inch cubes
  • 14 teaspoon salt (I dont use, the tamari does it for me)
  • 13 lb fresh green beans
  • 2 teaspoons water
  • 1 teaspoon cornstarch, dissolved in the water


  1. In a saucepan bring 1 cup of the dashi, 1 T.
  2. of the tamari, the sake, 1 t.
  3. of the homey and the ginger to a simmer.
  4. Add squash and simmer for 8 minute.
  5. Remove with a slotted spoon.
  6. Add remaining dashi, the salt, and 1/2 t.
  7. oc honey to the broth and return to a simmer.
  8. Add the beans and simmer, covered until barely tender.
  9. Remove beans.
  10. To the broth add the remaining tamari and the honey, but I would taste before adding the honey as this could get quite sweet.
  11. Stir in the cornstarch/water and thicken.
  12. Return squash and beans and gently stir.

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