Maple Glazed Squash, Green Beans and Walnuts

  • 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.

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