Roasted Squash and Green Beans with Soy Sherry Vinaigrette (serves 8-10)
- 2lbs green beans, preferably haricots verts, trimmed
- 4lbs butternut squash, peeled, seeded & cut into ½” French-fry style sticks
- ¼ cup olive oil, split
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- ½ stick unsalted butter (1/4 cup)
- ¼ cup extra virgin olive oil
- 1 ½ tsp sherry vinegar *
- 1 ½ T soy sauce
- Salt and black pepper to taste
Preheat oven to 425°F. Pre-blanch green beans in a 4-qt saucepan of boiling well-salted water until just tender, 3-4 minutes per batch. Transfer with tongs to a bowl of ice and cold water to stop the cooking. When cool, drain beans and pat dry.
- Toss squash with oil, salt and pepper in a large bowl. Spread on a large baking sheet with side and roast about 10-15mins. Drizzle beans with remaining tablespoon of olive oil and roast, uncovered, stirring occasionally, for about 15-20 minutes, until beans are heated through.
- Meanwhile, melt butter with olive oil, vinegar and soy sauce in a small saucepan over moderately low heat, whisking until well blended. Season with salt and pepper and set aside.
- To serve: Transfer roasted vegetables to a dish. Drizzle with sherry soy butter and toss gently. Recipe adapted from the Gourmet Cookbook, 2004.
- CROP NOTE: when green beans are gone, you can take kale, chard or any other dark leafy green and make a bed of sautéed green to go under the beautiful squash. Just tear out the spine, thinly cut the leaves into ribbons. Heat a tablespoon of olive oil, add a minced shallot, and sauté until the greens are soft. Salt and pepper to taste and line your platter with the greens. Delicious!
* We have used apple cider vinegar instead of sherry vinegar and it substitutes well.
Also, you can use just about any squash instead of butternut, if butternut is not available. Stay away from super-juicy pumpkins (Cinderella), though as they will be too wet. Jarrahdales and Pink Bananas substitute well.
Recipe from Naomi Kakiuchi, RD, CD, CCP. NuCulinary (www.nuculinary.com)