GREEN BEANS AND ROASTED SQUASH WITH SHERRY SOY BUTTER

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GREEN BEANS AND ROASTED SQUASH WITH SHERRY SOY BUTTER

 

Active time: 50 min Start to finish: 1 1/2 hr

 

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

 

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.

 

Cooks' notes:

• Squash can be roasted 1 day ahead and chilled,

covered. Bring to room temperature before reheating

with beans.

 

 

Makes 8 to 10 servings.

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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