Green Beans And Roasted Squash With Sherry Soy Butter Recipes

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.

SQUASH RINGS WITH GREEN BEANS

Squash Rings with Green Beans image

I wanted to make a colorful vegetable for Christmas dinner one year and came up with this combination. It was a big hit with our guests. Even my nephew, who attended culinary school, was impressed! -Joan Sieck, Rensselaer, New York

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 medium acorn squash (about 2 pounds each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/4 cup plus 2 tablespoons butter, divided
1/2 cup packed brown sugar
2 tablespoons water
1 pound fresh green beans, cut into 1-1/2-inch pieces
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed

Steps:

Cut squash into 1 in. slices; discard seeds and ends. Arrange slices in a single layer in a greased 15x10x1-in. baking pan. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cover and bake at 350° for 40 minutes., Meanwhile, in a saucepan, combine 1/4 cup butter, brown sugar and water; bring to a boil. Brush over the squash. Bake, uncovered, for 15 minutes or until tender, basting frequently., Place beans in a saucepan and cover with water; bring to a boil. Cook for 10 minutes or until tender; drain. Add basil, rosemary and remaining butter, salt and pepper. Spoon into squash rings.

Nutrition Facts :

GREEK STEWED GREEN BEANS AND YELLOW SQUASH WITH TOMATOES

Greek Stewed Green Beans and Yellow Squash With Tomatoes image

Green beans are one of many vegetables that both Greek and Turkish cooks stew with abundant olive oil in dishes known as ladera. This recipe is inspired by one of them, but it's a far cry from the authentic version, which requires three times as much oil and simmers for a longer time. Don't be put off by the faded color of the beans; they're comforting and delicious.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 pound fresh green beans, trimmed
3/4 pound yellow squash (3 medium squash), sliced
1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes
Salt and freshly ground pepper to taste
1/4 cup chopped fresh mint, parsley or dill
1 to 2 tablespoons fresh lemon juice (optional)

Steps:

Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes. Add the garlic and cook, stirring, for another minute until fragrant. Stir in the green beans, squash and remaining oil. Stir together for a few minutes, then add the tomatoes and 1/2 cup water. Bring to a simmer, then add salt and freshly ground pepper.
Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like. Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 7 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 920 milligrams, Sugar 5 grams

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

ROASTED GREEN BEANS

Roasted Green Beans image

A great alternative to fast-food French fries. My family and friends love these as a snack or hors d'oeuvre. No matter how many I make, it's never enough!

Provided by samanathon

Categories Side Dish Vegetables Green Beans

Time 30m

Yield 4

Number Of Ingredients 4

Ingredients

2 pounds fresh green beans, trimmed
1 tablespoon olive oil, or as needed
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

Nutrition Facts : Calories 100.9 calories, Carbohydrate 16.4 g, Fat 3.7 g, Fiber 7.8 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 493.8 mg, Sugar 3.2 g

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