GREEN BEANS AND ROASTED SQUASH WITH SHERRY SOY BUTTER
Categories Vegetable Side Roast Thanksgiving Vegetarian Vinegar Green Bean Butternut Squash Fall Gourmet Pescatarian Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Cook beans in 2 batches in a 4-quart saucepan of boiling salted water until just tender, 3 to 4 minutes, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking. When cool, drain beans and pat dry.
- Toss squash with oil, salt, and pepper in a large bowl, then roast in a large shallow baking pan (1 inch deep) in middle of oven, turning occasionally, until golden brown and tender, about 40 minutes.
- While squash is roasting, melt 1 stick butter with vinegar and soy sauce over moderately low heat, whisking until emulsified, about 4 minutes. Season with salt and pepper.
- Reduce oven temperature to 350°F.
- Push roasted squash to 1 side of roasting pan and add beans to other side. Drizzle beans with tablespoon melted butter and heat in middle of oven, uncovered, stirring occasionally, about 20 minutes.
- Transfer roasted vegetables to a dish. Just before serving, drizzle with Sherry soy butter and gently toss.
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David Saidman
[email protected]I think this dish would be even better if you added some crumbled goat cheese on top.
Jillur Rahmani
[email protected]I would definitely recommend this dish to anyone who loves roasted vegetables.
Dette Balisong
[email protected]This is a great dish for a weeknight meal. It's quick and easy to make, and it's also healthy and delicious.
TSHIMZO 2010
[email protected]I'm not a huge fan of squash, but this dish changed my mind! The sherry-soy-butter sauce really elevates the flavor.
Amos Dorian
[email protected]I made this dish last night and it was a hit with my family! The instructions were easy to follow and the dish came out perfectly.
Mohit Ojha
[email protected]I love the vibrant colors of this dish! The green beans and roasted squash look so inviting.
Thandi Musonda
[email protected]This autumn-inspired dish is the perfect combination of sweet and savory. The sherry-soy-butter sauce adds a unique and delicious flavor to the roasted squash and green beans.