we love meat! but if we had to go vegetarian, then this dish would do it for us. it’s extremely well balanced in flavor and texture… the crunch of the green beans, the creaminess of the squash, the brightness of the vinaigrette, and the richness of the walnuts all play in perfect harmony in your mouth. plus it’s super easy to make and you won’t feel guilty about finishing the whole plate.
seeing how friday is just around the corner, we can’t help but get into the festive mode. after all, what follows friday is usually a relaxing weekend filled with cooking and eating… at least that’s how our weekends look like. so we got invited to join a party that’s happening half way around the world, hosted by angie, who writes wonderful recipes at the novice gardener. we can’t help but join the festivities. or as she likes to call it, fiesta friday!
we used half of a whole squash and a large handful of green beans, which was the perfect portion for the two of us.
butternut squash 1/2 of a whole
green beans 20
garlic finely chopped 2 cloves
olive oil 2 tbsp
salt 2 tsp
toasted walnuts 1/2 cup (120 g)
soy orange vinaigrette
juice of 1 large orange, about 1/2 cup (120 g)
olive oil 1/2 cup (120 g)
soy sauce 2 tsp (or 1 tsp soy and 1 tsp ponzu)
- preheat oven to 400 F (200 C)
- peel and cut the squash into 1/2 inch cubes and cut the green beans into 1/2 inch long pieces
- in a mixing bowl, combine the squash, green beans, chopped garlic, 2 tbsp of oil, and 2 tsp of salt; toss and mix well
- place the contents on a baking tray and bake for 25-30 minutes
- once done, plate the cooked veggies (leave the oil and liquid on the tray, you don’t want that)
- top with roasted walnuts (the dish is actually very good here without the vinaigrette, but if you want that extra layer of flavor, proceed below)
- to make the vinaigrette, combine the freshly squeezed orange juice, olive oil, and soy sauce; whisk well to emulsify
- pour the vinaigrette over the cooked veggies and mix evenly
- (optional) top with fresh cilantro or parsley or even shaved Parmesan