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Categories:Viewed: 15 - Published at: 8 years ago
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
Method
- Preheat oven to 425F.
- 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 350F.
- 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.
