- 1/2 butternut or acorn squash
- 2 cups green beans
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 4 tablespoons maple syrup
- 2 teaspoon soy sauce
- 2/3 cups toasted walnuts
- Salt and pepper to taste
Set a medium pot of water on to boil, add 1 teaspoon salt.
Heat a small skillet for a few minutes over medium heat, then add walnuts and slowly toast, shaking often and taking care they do not burn, bout 5 minutes. Pour 2 tablespoons of the maple syup over the nuts, and swirl until evenly coated. Transfer to a plate and set aside.
Peel and cut squash into long thin strips, 3 x 1/2 x 1/2
Blanche beans in salted boiling water for 2-3 minutes, then plunge into ice water to chill.
In a large skillet, heat oil and butter over medium heat until foaming, then add squash. Cook 5 minutes, turning twice. Add green beans, maple syrup, soy sauce and salt and pepper. Add walnuts at the end, toss together gently and serve.