Best Green Beans And Roasted Squash With Sherry Soy Butter Recipes

SQUASH AND GREEN BEAN SAUTE SIDE DISH

Squash and Green Bean Saute Side Dish image

Simple, tasty side dish which is quick and easy to prepare.

Provided by CathWithKids

Categories Side Dish Vegetables Squash Summer Squash

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

2 yellow squash, sliced
1 ½ cups green beans
1 ½ cups halved cherry tomatoes
2 tablespoons fresh lemon juice
1 tablespoon dried parsley
½ teaspoon ground coriander
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

Cook and stir squash and green beans in a nonstick skillet over medium heat until slightly softened, 2 to 3 minutes. Stir tomatoes, lemon juice, parsley, coriander, salt, and black pepper into squash mixture; cook and stir until tomatoes have softened, 5 to 10 minutes.

Nutrition Facts : Calories 88.6 calories, Carbohydrate 19.6 g, Fat 0.9 g, Fiber 6.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 167.7 mg, Sugar 5.9 g

GREEN BEANS AND ROASTED SQUASH WITH SHERRY SOY BUTTER

Green Beans and Roasted Squash with Sherry Soy Butter image

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

Ingredients

2 lb green beans (preferably haricots verts), trimmed
4 lb butternut squash, halved lengthwise, seeded, and diagonally cut crosswise into 1 1/2-inch-thick triangular pieces
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 stick (1/2 cup) plus 1 tablespoon unsalted butter, stick cut into tablespoon pieces and other tablespoon melted
1 1/2 tablespoons Sherry vinegar
1 1/2 tablespoons soy sauce

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.