Green Beans With Butternut Squash Tofu And Maple Syrup Glaze Recipes

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MAPLE-GLAZED SQUASH AND GREEN BEANS WITH WALNUTS



Maple-Glazed Squash and Green Beans with Walnuts image

With Canadian Thanksgiving so near, couldn't resist testing this for Thankgsgiving dinner.I made half a recipe and it is wonderful!! It will be a part of our Thanksgiving dinner. (Possibly for years to come!!) from Canadian living mag.

Provided by Derf2440

Categories     Fruit

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 butternut squash or 1 acorn squash, about a pound (butternut squash is the easiest to peel and cut into finger sized sticks)
2 cups green beans, about 8 ounces
1 tablespoon vegetable oil
1 tablespoon butter
2 tablespoons maple syrup
2 teaspoons soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup toasted walnuts, perferably whole halfs

Steps:

  • Peel and cut squash into 3 x 1/2 x 1/2 inch strips to make about 5 cups, set aside.
  • In a large saucepan of boiling salted water, blanch the green beans until tender crisp, about 3 to 6 minutes.
  • Drain and chill under cold water; drain well.
  • (Make ahead: wrap veggies separately in towels; enclose in plastic bags and refrigerate for up to 1 day.) In a large nonstick frypan, heat oil and butter over medium high heat until foaming.
  • Add squash;cover and cook, turning twice,until tender crisp, about 5 minutes.
  • Add green beans, maple syrup, soy sauce, salt and pepper; cook turning gently, until heated through and evenly coated.
  • Mix in walnuts.
  • Scrape into warmed serving dish.

MAPLE-GLAZED GREEN BEANS



Maple-Glazed Green Beans image

After I picked my first green beans one year, I wanted to make a savory dish that was unique, quick and packed with flavor. I loved this so much I couldn't stop eating it, so the next day I picked more beans and made this delicious side dish again. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

3 cups cut fresh green beans
1 large onion, chopped
4 bacon strips, cut into 1-inch pieces
1/2 cup dried cranberries
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon bourbon, optional

Steps:

  • In a large saucepan, place steamer basket over 1 in. of water. Place beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, until crisp-tender, 4-5 minutes., Meanwhile, in a large skillet, cook onion and bacon over medium heat until bacon is crisp; drain. Stir cranberries, syrup, salt, pepper and, if desired, bourbon into onion mixture. Add beans; heat through, tossing to combine.

Nutrition Facts : Calories 173 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 302mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 4g fiber), Protein 4g protein.

MAPLE-ROASTED TOFU WITH BUTTERNUT SQUASH AND BACON



Maple-Roasted Tofu With Butternut Squash and Bacon image

A small amount of bacon adds a lot of smoky flavor to sweet maple-roasted vegetables and glazed tofu. It's a colorful, cozy sheet-pan meal for tofu lovers who also eat meat, or bacon eaters who are trying to eat less meat. To make this dish vegan, skip the bacon, and add 1/2 teaspoon smoked paprika to the maple syrup mixture. Dicing the squash into small cubes helps it roast at the same rate as the brussels sprouts, so be sure to keep the pieces around 1/2 inch in size.

Provided by Melissa Clark

Categories     dinner, weekday, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

1 (14- to 16-ounce) package extra-firm tofu, drained and patted dry
1/4 cup maple syrup
2 teaspoons peeled and grated fresh ginger
1/4 teaspoon red-pepper flakes
1/4 cup extra-virgin olive oil, plus more for drizzling
12 ounces butternut squash (1 small to medium squash), peeled, trimmed, seeded and cut into 1/2-inch cubes
1 pound brussels sprouts, trimmed, small ones left whole, large ones halved
1 medium red onion, cut into 1/2-inch wedges
Kosher salt and freshly ground black pepper
3/4 teaspoon ground coriander
1 tablespoon finely chopped fresh sage leaves
2 ounces bacon, diced into 1-inch pieces
1 1/2 tablespoons soy sauce
3 teaspoons fresh lime juice, plus more for drizzling
1 teaspoon Asian fish sauce
1/2 cup sliced scallions (white and green parts), for garnish

Steps:

  • Heat oven to 400 degrees. Slice tofu into 1-inch-thick slabs. Pat them dry with paper towels and arrange in single layer on a plate. Cover tofu slabs with more paper towels and set aside.
  • In a small saucepan, combine maple syrup, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in 1/4 cup olive oil.
  • Place squash, brussels sprouts and onion in a bowl. Toss with salt, pepper, coriander, sage and half of the maple syrup mixture. Spread vegetables in an even layer on a rimmed baking sheet and sprinkle bacon on top.
  • Add soy sauce and 2 teaspoons lime juice to remaining maple mixture.
  • Remove paper towels from over tofu, and sprinkle salt on tofu slabs. Tuck tofu onto the baking sheet with squash and brush half of the soy-maple mixture over the slabs. Roast for 40 minutes, tossing the vegetables occasionally. Halfway through roasting, flip the tofu slabs, and brush with remaining soy-maple mixture. Turn oven off and heat broiler.
  • Broil tofu and vegetables for 1 to 2 minutes to crisp up the bacon and the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.

GREEN BEANS WITH BUTTERNUT SQUASH, TOFU AND MAPLE SYRUP GLAZE



Green Beans With Butternut Squash, Tofu and Maple Syrup Glaze image

Great dish. A wonderful experience for your whole mouth, tastes even better served with salad and fresh crusty bread. My mother-in-law introduced it to me, and it is now one of my favourite dishes... It is from Crank's vegetarian cook book.

Provided by hungry vegan

Categories     One Dish Meal

Time 37m

Yield 3-4 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 dash Tabasco sauce
1 dash sea salt
1 dash ground black pepper
1 butternut squash
4 garlic cloves (unpeeled)
2 small red onions
150 g green beans
275 g firm tofu
2 tablespoons tamari
30 g whole almonds (optional)
1 tablespoon maple syrup

Steps:

  • top and tail green beans.
  • cut tofu into about 16 cubes.
  • chop almonds into slivers.
  • remove seeds from squash and cut into strips.
  • Pre-heat oven highest setting.
  • Mix 1 table spoon of olive oil, tabasco, salt and pepper.
  • Put squash, garlic and onion into roasting tin.
  • Baste squash, garlic, and onion with olive oil mixture.
  • Tuck garlic cloves and almonds into and among the squash (so they dont burn).
  • Roast for 25 minutes and steam beans.
  • Heat 2 tablespoons of olive oil in smal pan, add tofu and fry for a minute on high heat.
  • Add tamari, reduce heat and fry until well browned and crisp in places. (this should take about 10 minutes).
  • After the squash, garlic and onions have been in for 25 minutes, glaze with maple syrup and mix.
  • Place tofu on top of roast mixture, and put it back into the oven for another 2 minutes.

Nutrition Facts : Calories 437.8, Fat 18.9, SaturatedFat 3, Sodium 757.9, Carbohydrate 61.3, Fiber 11.3, Sugar 16, Protein 16.2

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